Print Recipe

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

Ingredients



Instructions

  1. 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.
  2. Add stock, tomatoes and puree, pepper and herbs and simmer about 1 hour.
  3. Remove from heat and refrigerate until completely chilled. (Soup can be made a day ahead up to this point.)
  4. 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.
  5. Garnish soup with bacon, if desired.

Makes 10 to 12 servings.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.