Tomato Soup

Although not a traditional Christmas food, tmato soup is mentioned in several frontier Army Christmas accounts. This recipe comes from An Army Wife's Cookbook by Alice Kirk Grierson. One difference from modern tomato soup is vegetables cooked in beef broth for added flavor.

Mrs. Grierson was the wife of Col. Benjamin H. Grierson, commander of the 10th U.S. Cavalry. Co. A of the 10th Cavalry was stationed at Fort Larned from the summer of 1867 to January 2, 1869.

This is a modern version of the recipe originally found in Mrs. Grierson's cookbook.

Parker House Tomato Soup

4 quarts of beef stock	4 quarts of tomatoes (two 32 oz cans)
2 turnips, finely diced	4 tbsp butter
2 carrots, finely diced	2 tbsp flour
2 onions, finely diced	2 tsp butter
2 tsp salt	2 tsp pepper

Simmer the vegetables in the beef broth for one hour. Strain.

Melt butter in a saucepan. Stir in the flour and cook until mixture browns, stirring constantly. Add sugar, salt and pepper. Simmer 5 minutes.