Recipe: Tomato-Wild Rice Soup

Tomato-Wild Rice Soup
rec.food.recipes/Joel Schwarz/1996

Here's a wonderful wild rice/tomato soup. Its origin is murky. Can't remember if it comes from the food pages of the Seattle Times or Molly O'Neill's column in the Sunday NY Times Magazine. regardless, it's very tasty.

2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 medium onion chopped
1 medium carrot chopped
1 stalk of celery chopped
2 pounds tomatoes chopped or
2 16-oz cans chopped tomatoes
3 cups chicken stock
1/2 cup wild rice
2 tablespoons dried basil
pinch of sugar
fresh ground black pepper

Place wild rice in small saucepan with 2-3 cups water. Bring to a boil and simmer for 30 minutes.

Meanwhile, in a medium (3 quart) saucepan melt margarine. Add olive oil, onion, carrot and celery. Cook covered for about 10 minutes. Add one can tomatoes, 2 cups chicken stock and bring to a boil. Reduce heat to gentle boil, just above simmer and cook 20 minutes. Puree in blender or with mixer.

Drain wild rice and add to soup with second can of tomatoes, basil, sugar, one grinding of pepper and last cup of stock. Cook 30 minutes at gentle simmer, add more water or stock if too thick.