Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Combine chicken stock, half the potatoes and the onion in a pot.
  2. Bring to a boil over moderate heat.
  3. Simmer for 15 minutes.
  4. Add sage, paprika, salt and pepper and puree in an electric blender.
  5. Return to the pot and add the remaining potatoes, milk, carrots and celery.
  6. Bring to a boil then reduce heat and simmer covered for 15 minutes.
  7. Break tuna into chunks then add to the soup and simmer for 5 minutes.

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