Ingredients:
2 tablespoons oil or 2 tablespoons margarine
2 tablespoons flour
2 cups hot milk
1 onions, finely diced
1 carrots, finely diced
1 clove garlic, minced
1 tablespoon oil
1 (28 ounce) cans tomatoes, chopped,plus liquid
1 bay leaves
1/2 teaspoon basil or 1/2 teaspoon parsley flakes
2 teaspoons salt
1 teaspoon sugar, optional
1/2-1 cup cooked rice
Directions:
Heat 2 tablespoons of oil in a small saucepan and brown flour, stirring constantly.
Slowly add the hot milk and bring almost to boiling, stirring constantly.
Turn off the heat and let it stand.
In a 4-quart pot, heat 1 tablespoon of oil and saute onion, celery, carrot and garlic.
Add tomatoes and liquid and spices.
Add 2 cups water and bring to a boil.
Simmer covered 15-20 minutes and remove bay leaf.
Blend half of the soup at a time in a blender.
Return to the pot.
Add rice and boiled You can garnish each bowl with a little fresh dill.
Servings: 8
Time preparation: 5 min.
Time total: 35 min.