Creamy Tomato Soup

Saute:
2 tblsps butter or margarine
2 tblsps onion, chopped

Blend:
3 tblsps flour
2 tsp sugar
1 tsp salt
1/8 tsp pepper
dash of garlic salt, basil, oregano, thyme

Remove from heat and gradually whisk in:
2 cups tomato juice or V-8 (Tomato-Vegetable juice)

Bring this to a boil, stirring constantly. Boil 1 minute.

Stir hot tomato mixture into:
2 cups cold milk

Heat almost to a boiling point. Serve with a twirl of heavy cream, if desired. Sprinkle a bit of minced parlsey in the center (optional).

NOTE: The recipe can be doubled for a larger pot of soup.