Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   butter
   2      medium        onions -- chopped
   4      cloves        garlic -- minced
   2      cups          chicken stock
   1      can           whole plum tomatoes -- undrained (28 oz)
     1/4  cup           brown rice -- uncooked
     1/2  teaspoon      -- basil and thyme
   1      cup           light cream
   1      cup           V-8 juice -- (low sodium)
     1/2  teaspoon      hickory salt -- (reg. is ok)
     1/2  teaspoon      jalapeño dry seasoning -- (or some hot sauce)*
     1/2  teaspoon      cayenne pepper
   1      tablespoon    dill butter -- (just add dill to
                        -- butter and mash)
   1      teaspoon      Worcestershire sauce
                        sherry -- (added to bowls just
                        -- before serving)
                        fresh parsley for garnish - or dollop of
                        -- sour cream/yogurt

Preparation:

* This is where I ad-libed. I added two crushed chipotles up and deleted the jalapeño and cayenne In a large saucepan, sauté 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 through cheesecloth (I didn't have any solids because I blendered it to death!) Return soup to pot and add the cream. Heat through 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 choic