*  Exported from  MasterCook  *
                       CREAM OF SUN-DRIED TOMATO SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Low-cal
                 Low-fat                          Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Milk -- whole, low-fat or
    1       sm           Onion -- peeled and stuck
    2                    Cloves
    6                    Whole peppercorns (or more)
    1       pn           Salt
                         -----BOUQUET GARNI-----
                         :Tie in cheesecloth:
    6                    Fresh parsley stems
      1/2   ts           Dried leaf thyme
      1/2                Bay leaf
                         -----SOUP, CON'T-----
    4       tb           Rice flour
                         -(or barley or oat flour)
    4       tb           Cold milk (about)
    1       pk           Sun-dried tomatoes (3 oz)
    2       c            Water
    6       tb           Heavy cream
                         Chopped Herbs for garnish*
                         -(basil, chervil or parsley)
   This creamy, vibrant red soup has but 100 calories per
   serving if you use low-fat milk and no cream.
   PLACE THE MILK, ONION, peppercorns, salt and bouquet
   garni in a saucepan and bring slowly to a boil. Form a
   smooth paste of the rice flour and the cold milk. Put
   into the just-boiling milk and stir briskly until
   there are no lumps. Simmer over very low heat for 20
   minutes. Meanwhile, boil the sun-dried tomatoes in the
   2 cups of water; do not drain. Strain the milk
   mixture, add the tomatoes and their liquid, and simmer
   another 5 minutes. In a blender, in batches, liquefy
   the soup. Return to the stove and bring just to a
   boil. Add the optional cream, if desired, and serve in
   hot bowls garnished with a minced green herb.
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