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Tomato Bisque


1 1/2 tablespoons butter
2 medium onions; chopped
4 cloves garlic; minced
2 cups chicken stock
1 can whole plum tomatoes; undrained (28 oz)
1/4 cup brown rice; uncooked
1/2 teaspoon -- basil and thyme
1 cup light cream
1 cup V-8 juice; (low sodium)
1/2 teaspoon hickory salt; (reg. is ok)
1/2 teaspoon jalapeņo dry seasoning; (or some hot sauce)
-- {This is
where I ad-libed...I crushed two
-- chipoltes up and deleted
the jalapeņo and cayenne}
1/2 teaspoon cayenne pepper
1 tablespoon dill butter; (just add dill to
-- butter and mash)
1 teaspoon worchestershire sauce
sherry; (added to bowls just
-- before serving)
fresh parsley for garnish - or doll
-- sour cream/yogurt

In a large saucepan, saute onion and garlic in plain butter until soft, but not brown. Add everything else (except cream and sherry). Cover, bring to a boil, and then simmer for 45 minutes. Puree all of soup in a blender. Strain thru cheesecloth (I didn't have any solids because I blendered it to death!) Return soup to pot and add the cream. Heat thru till hot but not boiling. Once it's in bowls, pour an once or 2 of dry sherry in and top with the garnish of your choice. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by Leanne on Jan 06, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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