Soups recipes

Tomato Bisque Soup

Course : Soups
Serves: 1

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Ingredients:

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

Preparation / Directions:

* 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

Tomato Bisque Soup

Ingredients:

Preparation / Directions:

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