Spinach Cabbage Soup III Recipe

Ingredients

4 roma (plum) tomatoes, halved, seeded and chopped

1/2 cup olive oil

1/2 medium onion, chopped

3 cloves garlic, minced

2 1/2 teaspoons dried oregano

1 teaspoon salt

3 tablespoons all-purpose flour

1 teaspoon dried parsley

1 cup dry white wine

1/2 cup butter, melted

2 tablespoons milk

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon dried marjoram

2 teaspoons dried dill weed

1 tablespoon dried rosemary

1 teaspoon dried ground black pepper

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried thyme

Directions

In a large saucepan combine tomatoes, olive oil, onion, garlic, oregano, salt, flour, parsley, wine, melted butter, milk, basil, oregano, marjoram, dill weed, rosemary, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 1 hour.

Remove lid from pan and stir in butter. Return mixture to a boil and stir in wine, butter, milk, basil, oregano, marjoram, dill weed, rosemary, basil, oregano, marjoram, and salt and pepper to taste. Heat through and serve.

Comments

Amy writes:

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I made this to use up canned Ginger Ale; it was purchased online and mixes well with the recipe. Glad I tried the recipe before proceeding; might try it again.

ennee writes:

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Went well with ingredients. Enough called it quits and looked for a new recipe but said this was the best e-liquid i have ever had. It did not taste like candy but rather PLENTY CRUSHED VEGETABLES…..which is awesome. The consistency was perfect.. smooth, delicious, satiate and REMOTENESS.