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

1/2 C. salad oil

1 large carrot, chopped

2 ribs celery, chopped

1 large onion, chopped

1 clove garlic, crushed

3/4 C. flour

4 C. beef or chicken stock

1 can (28 oz.) tomatoes or 2 lbs. fresh plum tomatoes

1/2 can (29 oz.) tomato puree

1 t. cracked or ground black pepper

1 t. dried thyme or 1 T. fresh

1 t. dried oregano or 1 T. fresh

1 to 2 C. whipping cream

2 to 4 oz. sun-dried tomatoes, julienned 1 to 2 cups wild rice, cooked (about 1/2 cup uncooked)

Chopped smoked bacon (optional)

In 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. Makes 10 to 12 servings.