Tomato Soup I

Ingredients

2 (28 ounce) cans crushed tomatoes

2 cups chicken stock (see our Chicken Stock recipe)

18 fresh basil leaves, minced

1 teaspoon sugar

1 cup whipping cream

½ cup butter

In a Dutch oven, bring tomatoes and stock to a boil.  Lower heat, cover and simmer for 10 minutes.  Add basil and sugar.  Reduce heat to low, add cream and butter, stirring, wait until butter melts. Serve hot.

Serves approx 6 to 8