1/4 c. butter
1/4 c. flour
1/8 tsp. dried thyme
6 med. tomatoes (peeled & diced)
1 1/4 tsp. salt
1/2 c. chopped onion
1 c. water
1 bay leaf
1 tbsp. sugar
1/4 tsp. pepper
1 tbsp. minced parsley
Lemon slices for garnish

In 3 quart saucepan over medium heat; cook onion in butter until tender (about 10 minutes). Stir in flour until blended, gradually stir in water. Add tomatoes and remaining ingredients except lemon slices. Heat to boiling over high heat. Reduce heat to low and simmer 10 minutes, stirring frequently. When done remove bay leaf. Makes 3 1/2-4 cups. First course servings.