Chris’s Creamy Tomato Rice Soup*

2 tbl. butter
1 med. (1/2 cup) onion, finely chopped
2 tbl. flour
1 qt. tomato juice (I used 1 can (14.5 oz.) tomato sauce and the rest chicken broth
1 (14.5 oz.) can Italian diced tomatoes with spices
1/4 tsp. salt  (I used about 3 shakes dry Italian seasoning instead)
2 c. milk
1/4 c. dry rice  ( or you could use small shell pasta, uncooked)

Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (2 - 3 min.). Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, until mixture comes to a boil 8-10 min. Slowly stir in milk; continue cooking until heated through ( about 15 min.) Stir in dry rice. Turn heat to low, add lid and simmer till rice is tender. Serve immediately. I served the soup with slices of French bread. Makes 6 servings.

*This started out as a Land O Lakes recipe (Herbed Tomato Soup). I modified it a bit to give it a bit of bulk. Very good and it is very much a keeper!!!! Posted under soups on Nancy’s message board.
Chris in NM

http://www.nancyskitchen.com