*  Exported from  MasterCook  *

                      Cream of Sun Dried Tomato Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Cal                          Vegetarian
                Cream Soups                      Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         Milk; whole -- low-fat or skim
   1      small         Onion -- peeled and stuck wit
   2                    Cloves
   6      Whole         peppercorns (or more)
   1      pinch         Salt
                        -----BOUQUET GARNI-----
                        :Tie in cheesecloth:
   6                    Fresh parsley stems
     1/2  teaspoon      Dried leaf thyme
     1/2                Bay leaf
                        -----SOUP, CON'T-----
   4      tablespoons   Rice flour -- (or barley or oat fl
   4      tablespoons   Cold milk (about)
   1      package       Sun-dried tomatoes (3 oz)
   2      cups          Water
                        -----OPTIONAL-----
   6      tablespoons   Heavy cream
                        Chopped Herbs for garnish* --
          ervil or p    

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 slowl
y 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. 

                   - - - - - - - - - - - - - - - - - -