| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Butter |
| 2 |
md |
Onions; chopped |
| 4 |
|
Cloves garlic; minced |
| 2 |
c |
Chicken stock |
| 1 |
cn |
(28 oz) whole plum tomatoes; undrained |
| 1/4 |
c |
Brown rice; uncooked |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Thyme |
| 1 |
c |
Light cream |
| 1 |
c |
V-8 juice; (low sodium) |
| 1/2 |
ts |
Hickory salt; (reg. is ok) |
| 1/2 |
ts |
Jalapeño dry seasoning; (or some hot sauce) * |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Dill butter; (just add dill to butter and mash) |
| 1 |
ts |
Worchestershire sauce |
|
|
Sherry; (added to bowls just before serving) |
|
|
Fresh parsley for garnish – or dollop of sour cream/yogurt |
INSTRUCTIONS
* {This is where I ad-libed...I crushed two chipoltes up and deleted the
jalapeño and cayenne}
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.
Posted to bbq-digest by Leanne <leannecm@uswest.net> on Jan 06, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Hurting? No one understands like Jesus”