"Creamy" Chicken Vegetable Soup

8 cups chicken stock, homemade is best.
1 can Italian Tomatoes, drained and liquid reserved
1 large Onion, sliced.
2 stalks Celery diced.
1/2 pound baby carrots
2 cups left over cooked rice, brown or white.
Butter or Olive oil to saute vegetables.

In an large pot saute the onions in a bit of oil or butter until translucent and slightly carmelized. Do not allow to burn.
Add the diced celery and carrots and continue sauteeing until slightly tender.
Add the drained canned tomatoes and continue cooking until they begin to break down and carmelize slightly. Add the stock and reserved tomato juice and bring to a boil. reduce the heat and add the leftover cooked rice.
At this point you can eat the soup chunky or puree hot. To puree hot, use an immersable stick blender. If you must use a regular blender, be sure to remove the cap from the lid and place a towel over the opening to vent. Fill the blender only half way to blend properly and prevent a hot soup erruption.

Refrigerate the remainder.
The next day, if you have not already pureed it the day before, ladle the soup into a blender and puree. Fill the blender only half way to blend properly.
Pour the pureed soup into a pot and bring to a boil. Let boil for 2 minutes then reduce the heat.
Ladle the hot soup into a bowl and add stir in 1/4 cup of port, brandy, madeira or marsala if you like.

Serve with warm crusty french bread if desired.

Yum rating 3/5
"Cream" soup without the fat calories.