Polish Tomato Rice Soup

Ingredients

• 2 tablespoons butter
• 1 large chopped onion
• 2 sliced ribs celery
• 2 large peeled and sliced carrots
• 1 clove minced garlic
• 6 cups chicken or vegetable stock
• 2 pounds peeled, seeded and chopped tomatoes
• 1/2 teaspoon crushed thyme leaves
• Salt and pepper to taste
• 1 cup cooked and cooled rice
• 1/2 cup sweet or sour cream (optional)
• Makes 6 servings

Directions

1. In a large saucepan or Dutch oven, saute onion, celery, carrots and garlic until onion is translucent.
2. Add stock, tomatoes, thyme, and salt and pepper to taste. Bring to a boil, reduce heat and simmer uncovered 1 hour or until carrots are tender and soup has reduced somewhat.
3. At this point, the soup can be pureed, if desired.
4. Add rice and heat through.
5. If desired, sweet or sour cream can be added at this point.