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 tablespoon fresh
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 (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.