Hot Buttered Soup
|Condensed tomato soup||10 Ounce (1 Can, 284 Milliliter)|
|Canned water/Canned milk||120 Milliliter (1 Soup Can)|
Combine soup and water.
Heat; stir occasionally.
Pour into cups or mugs; garnish each with a pat of butter.
Try a melt-in-your-soup butter pat on cream of asparagus, celery, chicken, mushroom, and green pea soups, for extra cold or extra hungry soupsters.