Name: Tomato Bisque
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

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 <[email protected]> on Jan 06, 1999,
converted by MM_Buster v2.0l.

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