From the Kitchen of:  Bonnie
Source:  Company's Coming

 

2	cups	Chicken stock
1		Medium onion, chopped
1		Medium potato, chopped
1/3	cup	Chopped celery
1/3	cup	Diced carrot
14	oz.	Canned tomatoes, mashed
1	tsp.	Salt
1/4	tsp.	Pepper
1	tsp.	Granulated sugar
2 1/2	cups	Milk
1/2	cup	Milk
1/4	cup	All-purpose flour
6 1/2	oz	Canned tuna with juice

Combine first 10 ingredients in large saucepan.  Bring to boil over medium heat.  Cover and simmer until vegetables are tender.

Mix second amount of milk and flour together until no lumps remain.  Stir into simmering soup to thicken.

Add tuna and juice, breaking it up if necessary.  Serve hot.  Makes about 8 cups.