Tomato and Wild Rice Soup
Source of Recipe
The Hali'imaile General Store Cookbook
List of Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrot
- 1/2 cup chopped celery
- 4 shallots, minced
- 4 1/2 cups chicken stock
- 1 (28 ounce) can crushed tomatoes with puree
- 2 cups cooked wild rice
- 1 teaspoon sugar
- 2 tablespoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a heavy saucepan, melt the butter over medium-high heat. Add the onion, carrot, celery, and shallots and saute for 8 to 10 minutes, until the vegetables are limp. Add the stock and tomatoes and simmer for 10 minutes. Add the rice, sugar, and thyme and heat through. Season with salt and pepper. To serve, ladle the soup into warmed shallow soup bowls.
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