Tomato & Rice Soup

These are sauteed in a bit of butter and olive oil until golden.  I then stir in a bit of whole wheat flour and leftover cooked brown rice  . . . I cook that until the rice just begins to brown and then I add the tomatoes, breaking them up with the back of a wooden spoon, into nice chunks. 

a splash hot sauce if desired

Heat the butter and the oil in a large saucepan until the butter begins to foam.  Add the celery, onion, carrot and garlic.  Saute, stirring occasionally over medium low heat until the onion is golden.  Stir in the flour and rice, breaking up the rice.  Continue to saute until the rice begins to brown a bit.  Add the tinned tomatoes, breaking them up with the back of a spoon, the chicken stock, brown sugar, oregano and basil and a splash of hot sauce if using.  Bring to the boil, then reduce to a very slow simmer.  Cover and simmer over low heat for about 30 minutes.  Taste and adjust seasoning with some salt and black pepper.  Stir in the cream and heat through without boiling.  Serve immediately.

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