TOMATO SOUP
Makes 25 8oz servings

5	28oz cans of diced tomatos, pureed (or crushed tomatos)
1	stick of butter
5 tbs	olive oil
1	head of garlic, chopped
3	medium yellow onion, chopped
5	carrots, chopped
5	celery stalks, chopped
3	shallots, chopped
1.5 c	dry vermouth
3 tbs	basil
1 tbs	fresh dill
14 oz	chicken or vegetable stock
1 c	cream
	salt and pepper to taste

In a 6 qt or larger pot sautee onion, garlic, shallot, carrot,
celery, salt and peper in butter and oil  over high
heat until the vegetable start to soften about 10 minutes.  Deglaze
with vermouth, simmer until alcohol cooks off.  Add pureed tomatos,
stock, basil and dill and simmer for 45 minutes.  Let cool slightly
and carefully puree soup.  Bring back to temperature if needed and
stir in cream. Salt and peper to taste.