Servings: 8

1/2 cup butter ½ cup butter
1 small onion 1 small onion
1 large carrot, minced 1 large carrot, minced
2 celery stalks, minced 2 celery stalks, minced
4 cups chicken broth 4 cups chicken broth
3 cups tomato puree 3 cups tomato puree
1 cup chopped tomato 1 cup chopped tomato
1 cup flour 1 cup flour
4 cups heavy cream 4 cups heavy cream
1 cup cooked rice 1 cup cooked rice
1/4 teaspoon pepper ¼ teaspoon pepper
1 teaspoon salt 1 teaspoon salt

In a pot, heat the butter.
Add the vegetables and saute until tender.
In a saucepan, heat the broth, tomato puree and tomatoes.
Add the flour to the sauteed vegetables. Cook for 2 minutes.
Add the cream and simmer until very thick. Slowly whip tomato broth into the cream.
Add the rice and seasonings.
Serve at once.

I use 5 cups puree, and 2 cups cream.  I use 5 cups puree, and 2 cups cream.