Recipe: Tomato Wild Rice Soup

Tomato Wild Rice Soup
rec.food.recipes/Jongleur/1993

1 medium onion, chopped finely or grated.
2-4 carrots, chopped.
2-4 stalks celery, chopped.
3 Tbsp butter
2 Tbsp olive oil
1 28oz can crushed tomatoes and either another small can or 2-4 diced fresh tomatoes.
2 cups vegetable or chicken stock
1/2 cup wild rice.
(1/2 cup pearl barley for thicker soup/stew)
salt, pepper, and at least 2Tb fresh chopped basil

Brown vegetables in large pot with butter and olive oil.
Add tomatoes.
Add stock and wild rice. (add pearl barley)
Bring to a boil.
Simmer gently, covered, until rice fluffs and opens (about 1 hour).
Season. If the soup is too thick for you, add stock.
Very good with french bread and mushrooms in cream.