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




  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.


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