All Restaurant Recipe

Union House Restaurant Cream of Sun-Dried Tomato Soup with Wild Rice

Posted by GayleL at anonymous - May 8, 2001


1/2 cup salad oil
1 large carrot, chopped
2 ribs celery, chopped
1 large onion, chopped
1 clove garlic, crushed
3/4 cup flour
4 cups beef or chicken stock
1 (28 ounce) can tomatoes or 2 pound fresh plum tomatoes
1/2 (29 ounce) can tomato puree
1 teaspoon cracked or ground black pepper
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried oregano or 1 tablespoon fresh
1 to 2 cups whipping cream
2 to 4 ounces sun-dried tomatoes, julienned
1 to 2 cups wild rice, cooked (about 1/2 cup uncooked)
Chopped smoked bacon (optional)

In 5-quart heavy soup pot, heat oil. Add carrot, celery, onion and garlic and cook, stirring frequently, until they become brighter in color and begin to release their juices, 8 to 10 minutes. Add flour, stir and blend well. Cook 3 to 4 minutes.

Add stock, tomatoes and puree, pepper and herbs and simmer about 1 hour.

Remove from heat and refrigerate until completely chilled. (Soup can be made a day ahead up to this point.)

When ready to serve: Puree soup in small batches in food processor or blender. Return to soup pot, add cream and sun-dried tomatoes and reheat until almost boiling, stirring frequently. Stir in wild rice. Garnish soup with bacon, if desired.

Makes 10 to 12 servings.

All Restaurant Recipe Recipe Information
Average Visitor Rating: 0.00 (Out of 5)
Number of ratings: 0
Hits: 2466
Added: 0000-00-00 00:00:00
Last updated: 0000-00-00 00:00:00

Restaurant Recipe Reviews (0)

Be the first to review this listing!

© 2017 All Restaurant Recipes