I make this soup about a billion times every fall and winter. It is thick and hearty and just so freakin' delicious! It is starting to get a bit cooler outside and so I made a huge batch last week. The plan was to freeze some so that on nights when I have class, Jonathan could heat some up for dinner, but we both love the soup so much we ate every last drop!
This recipe is from The Complete Book of Soups and Stews by Bernard Clayton. One of the best cookbooks I ever bought.
Tomato and Wild Rice Soup
3 tablespoons butter
3 tablespoons olive oil
1 onion, chopped
1 carrot, sliced
1 stalk celery, sliced
2 cans diced tomatoes
1 can chicken broth
1/2 cup wild rice
pinch of sugar
1/2 teaspoon basil (or 2 tablespoons chopped fresh)
1/2 cup heavy cream
Melt butter with olive oil in a soup pot. Add onion, carrot and celery and cook about 10 minutes, until the onions are translucent.
Add tomatoes, chicken broth and rice and bring to a boil. Add salt and pepper to taste and the basil and a pinch of sugar. Boil gently, covered, for 1 hour until rice opens and fluffs. Stir frequently. Add water if it boils down too much (I don't because I like thick soup).
Add the cream and heat through.
I usually use 2 or 3 carrots and stalks of celery and a lot more rice. Probably three times as much rice as the recipe calls for! But I prefer this almost like a stew instead of a soup. And of course you have to eat it with some crusty, buttery bread from Target!