Monday, November 9, 2015

Hearty Tomato Soup


  In a heavy pot saute until onion is golden: Oil as needed
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped

 Add, stir and saute until rice is a little roasty: 2 tbsp. whole wheat flour
3/4 c. raw brown rice (or 1 1/2 c.
   cooked rice)

 Add: 1 (28 oz.) can tomatoes, chopped &
   mashed with a spoon
2 tsp. salt (optional)
4 white peppercorns or lots of
   freshly ground black pepper
1 tbsp. sugar
1 tsp. oregano
1 tsp. basil

 Have ready: 3 c. milk, hot 
1 tbsp. butter

 If starting with rice which is raw, cook until rice is done, about 45 minutes. If using precooked rice, cook until flavors mingle, at least 15 minutes.  Remove from heat.  For a more elegant soup, puree it in the blender or a sieve.  Add milk and butter and more salt and pepper if needed.  Warm but do NOT boil.  Delicious with oatmeal bread.  6 servings.  

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