>The Overlord’s Creamy Tomato Soup

1/4 cup of butter

One quarter of a tennis ball sized yellow onion, chopped

one stalk of celery, chopped

one to two cloves of garlic, minced

1 tbsp of flour

Large pinch of salt

Pepper to taste

1 16 to 18 oz can of diced and stewed tomatoes Italian style or fire roasted with their juice.

2 cups of milk

1 tbsp of dry sherry

2 tbsp of Italian seasoning

1 tbsp of parsley

a few dashes of your favorite hot sauce

Melt the butter in a pan over medium heat. Add the onion, celery, bell pepper and garlic followed by the salt, pepper and Italian seasoning. Stir until vegetables are tender and add the flour and stir till everything is combined. Add your can of tomatoes with juice and stir in with everything else. Let it sit for a couple minutes, then get the milk and add it into the pan. Stir together and let it simmer.

When it simmers, add the sherry and a few drops of hot pepper sauce. Serve hot

Makes 4 servings.