Cream Of Tomato Soup

Ingredients:

• 25 g butter
• 1 cup onions -- finely chopped
• 225 g fresh mushroom -- sliced
• 2 Tbls flour
• 400 g whole, peeled tomatoes
• 225 ml hot water
• 450 g tomato sauce
• 2 beef bouillon cubes -- dissolved in 55 ml
• 1/2 tsp white pepper
• 1 tsp sugar
• 450 ml heavy cream

Preparation:

• Saute onions and mushrooms in butter 5 minutes or until onions become translucent.
• Add flour, mixing well.
• Cook until bubbly.
• Add hot water, tomato sauce, bouillon mix and pepper, stirring well after each addition.
• Cook until soup bubbles.
• Remove from heat, add sugar and cream, mixing well.
• Heat through, adjusting seasonings to taste.