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Chris in NM
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 Chris's Creamy Tomato Rice Soup
« Thread Started on Feb 27, 2005, 6:45am »

Chris’s Creamy Tomato Rice Soup*

2 tbl. butter
1 med. (1/2 cup) onion, finely chopped
2 tbl. flour
1 qt. tomato juice (I used 1 can (14.5 oz.) tomato sauce and the rest chicken broth
1 (14.5 oz.) can Italian diced tomatoes with spices
¼ tsp. salt – I used about 3 shakes dry Italian seasoning instead
2 c. milk
¼ c. dry rice – or you could use small shell pasta, uncooked

Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (2 – 3 min.). Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, until mixture comes to a boil – 8 – 10 min. Slowly stir in milk; continue cooking until heated through – about 15 min. Stir in dry rice. Turn heat to low, add lid and simmer till rice is tender. Serve immediately. I served the soup with slices of French bread. Makes 6 servings.
*This started out as a “Land O Lakes” recipe (Herbed Tomato Soup). I modified it a bit to give it a bit of bulk. Very good and it is very much a keeper!!!!
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Chris in NM
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