Union House Restaurant Cream of Sun-Dried Tomato Soup with Wild Rice

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1/2 cup salad oil

1 large carrot, chopped

2 ribs celery, chopped

1 large onion, chopped

1 clove garlic, crushed

3/4 cup flour

4 cups beef or chicken stock

1 (28 ounce) can tomatoes or 2 pound fresh plum tomatoes

1/2 (29 ounce) can tomato puree

1 teaspoon cracked or ground black pepper

1 teaspoon dried thyme or 1 teaspoon dried oregano or 1 tablespoon fresh

1 to 2 cups whipping cream

2 to 4 ounces sun-dried tomatoes, julienned

1 to 2 cups wild rice, cooked (about 1/2 cup uncooked)

Chopped smoked bacon

5-quart heavy soup pot, heat oil. Add carrot, celery, onion and garlic and cook, stirring frequently, until they become brighter in color and begin to release their juices,

8 to 10 minutes. Add flour, stir and blend well. Cook

3 to 4 minutes.

Add stock, tomatoes and puree, pepper and herbs and simmer about 1 hour.

Remove from heat and refrigerate until completely chilled. (Soup can be made a day ahead up to this point.)

When ready to serve: Puree soup in small batches in food processor or blender. Return to soup pot, add cream and sun-dried tomatoes and reheat until almost boiling, stirring frequently. Stir in wild rice. Garnish soup with bacon, if desired.

10 to 12 servings.