1 1/2 tablespoons butter |
2 medium onions -- chopped |
4 cloves garlic |
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 jalapeno 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 |
1 teaspoon sherry -- (added to bowls just before serving) |
1 teaspoon fresh parsley for garnish |
1 tablespoon sour cream/yogurt |