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CREAM OF SUN-DRIED TOMATO SOUP

Ingredients: 1 Quart(s) Milk; whole, low-fat or skim 1 small Onion; peeled and stuck with 2 Whole peppercorns (or more) 1 Pinch(s) Dried basil leaves 6 Fresh parsley stems 1/2 Teaspoon(s) Dried leaf thyme 1/2 Bay leaf 4 Tablespoon(s) Rice flour (or barley or oat flour) 4 Tablespoon(s) Cold milk (about) 1 Package(s) Sun-dried tomatoes (3 oz) 2 Cup(s) Dried Thyme 6 Tablespoon(s) Madeira Directions: 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 slowly 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.
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