CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689785b   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Quick Tomato Soup w/Grilled Cheese   
    Categories: Vegetables, Breads, Cheese, Poultry, Herbs   
         Yield: 4 servings   
       
   MMMMM------------------------TOMATO SOUP-----------------------------   
        28 oz Can whole peeled tomatoes   
       3/4 c  Chicken broth; more as   
              - needed   
         1 lg Yellow onion; coarse   
              - chopped   
         4 tb Unsalted butter   
     1 1/2 ts Dried oregano   
         1 ts Granulated sugar   
              Salt & black pepper   
      
   MMMMM-----------------------GRILLED CHEESE----------------------------   
              Mayonnaise   
         8 sl Brioche or milk bread;   
              - crusts off   
         1 c  Shredded lmozzarella   
       1/4 ts Dried oregano   
         2 tb Unsalted butter   
       
     MAKE THE SOUP: Dump the canned tomatoes and their juices   
     into a medium pot and, using your hands, tear into   
     coarse chunks. Swish the broth in the empty tomato can   
     and add to the pot.   
        
     Stir in the onion, butter, oregano and sugar, and season   
     generously with salt and pepper. Turn the heat to high   
     and bring to a simmer. Reduce the heat to medium-low,   
     cover and continue simmering, stirring occasionally,   
     until the onion is tender and the tomatoes have broken   
     down, 15 to 20 minutes.   
        
     MEANWHILE, MAKE THE SANDWICHES: Spread a thin layer of   
     mayonnaise on one side of each of the 4 bread slices and   
     evenly sprinkle the cheese and a little oregano on top   
     of the mayonnaise. Top with the cheeseless slices,   
     mayonnaise-side down.   
        
     Melt 1 tablespoon butter in a large skillet over medium.   
     Add the sandwiches and cook until golden brown on the   
     bottoms, 2 to 3 minutes. Melt the remaining tablespoon   
     of butter in the pan, then flip the sandwiches with a   
     spatula, move them around to coat with the butter and   
     cook until the other side is golden brown and the cheese   
     is melted, 1 to 2 minutes. Turn heat to lowest setting   
     to keep sandwiches warm. Step 5   
        
     Carefully purée the tomato soup using a blender until   
     smooth and creamy, adding more broth if needed to loosen   
     to your desired consistency. Season with salt and   
     pepper. Transfer the grilled cheeses to a cutting board   
     and cut each in half diagonally. Serve alongside the   
     soup.   
        
     By: Eric Kim   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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