Tomato Bisque Soup

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Compliments of: Judi Strauss, The Charmed Kitchen


Tomato Bisque Soup


  • 2 T. oil
  • 1 c. chopped onion
  • 28-29 oz. can whole tomatoes, cut up or diced tomatoes, undrained
  • 1 qt. beef or chicken or vegetable stock
  • ½ c. raw rice
  • 1 c. sour cream


Cook onions in oil until tender. Add tomatoes and stock and bring to the boil. Add rice, cover and simmer until rice is tender, about 20 minutes. Place sour cream in bowl and stir in a cup of the hot soup, stirring until smooth. Add another cup of the soup and then add this mixture to the pot. Heat through, but do not boil. Makes  6-8 servings.

Variations: Brown or wild rice can be added instead, but cooking times will be longer, about 45-50 minutes. Barley can also be added instead of the rice, but allow 45 minutes to cook.

Seafood: Once rice is tender, but before adding sour cream you can add any one of the following; ½ -1 pound raw diced fish (mild white fish are good or even salmon for a special treat), ½ -3/4 pound  salad size raw shrimp, 2 cans crabmeat, 2 (10 oz.) cans clams, drained





  • 3 c. rolled oats
  • 1/4 -1/2 c. each of any of the following to equal 1-2 c. total
  • Sesame seeds, sunflower seeds, wheat germ, peanuts, pecans, almonds, hazel nuts, pumpkin seeds, walnuts, coconut (chop up any big pieces)
  • 1 t. cinnamon
  • 1 t. orange peel
  • 1/2 t. nutmeg
  • 1/4 c. oil
  • 1/4 c. honey
  • 2 t. vanilla
  • Dried fruit to equal 1/2 -1 1/2 cups. Some choices could include: raisins, dried cranberries, cherries, pineapple, dates, figs, apricots, bananas, blueberries etc.


In large bowl combine oats with seeds and nuts and toss well with seasonings. Heat together oil, honey and vanilla and pour over oat mixture, tossing to coat evenly. Spread on a cookie sheet and bake in a 300 degree oven for 30 minutes. Halfway through the baking time stir mixture so the edges won’t burn. Remove from oven and return to large bowl. Toss with the dried fruit and allow to cool before storing in an airtight container in a cool, dry place. Use in 1 month. Makes 5-7 cups.



Whole Wheat Biscotti


  • ¾ c. whole wheat flour, whole wheat pastry flour preferred
  • ½ c. flour
  • 1/3 c. sugar
  • 1 t. baking powder
  • ¼ t. salt
  • ½ c. walnuts
  • ¼ c. golden raisins


Combine all and add:

  • 2 eggs
  • 1 t. vanilla


Shape into loaf 2”x11” on oiled sheet. Bake at 350-degrees for 20 minutes. Slice thin and place on cooling rack on baking sheet then return to oven, reduce heat to 300-degrees bake 25 minutes.