Tomato Bisque

1/4 cup butter
1/2 cup {minced onion}
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup chicken broth powder
2  cans (14 1/2- ounce each) Italian plum tomatoes, juice reserved
1 tablespoon honey
2 tablespoons minced {parsley}
1 teaspoon {dill weed}
1 teaspoon dried {basil}
1/4 teaspoon dried {marjoram}
1  {bay leaf}
 {salt} to taste
 {pepper} to taste
Melt butter in pan. Add onions and saute until transparent. Lower heat. Add flour and cook, stirring constantly. Add milk and chicken stock. Whisk until smooth and thick. Puree tomatoes in blender. Add puree, including juice, to sauce mixture and mix. Add remaining ingredients and simmer for 45 minutes, stirring frequently. Remember to remove bay leaf before serving.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 1 hr

Servings: 4

Recipe By: Tim Haas & Jan Beane

From:  The Herb Garden Gourmet
Used with permission of Sourcebooks, Inc.