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Cream Of Sun-Dried Tomato Soup

A home-style Cream Of Sun-Dried Tomato Soup made with Milk Whole Low Fat, Rice Flour, Cold Milk, Sun Dried Tomatoes, and Water. Keep it handy for the next time you cook it.

Ingredients

• 1 qt
• 4 tbsp
• 4 tbsp
• 1 pkg
• 2 cup
• 6 tbsp
• 2 cup

Method (preview)

1. 1

   PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.

2. 2

   Form a smooth paste of the rice flour and the cold milk.

3. 3

   Put into the just-boiling milk and stir briskly until there are no lumps.

4. 4

   Simmer over very low heat for 20 minutes.

5. 5

   Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain.

6. 6

   Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.

7. 7

   In a blender, in batches, liquefy the soup.

8. 8

   Return to the stove and bring just to a boil.

9. 9

   Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.