3 cups vegetable stock (or 4 chicken bouillon cubes in 3 cups water)

7 fresh tomatoes, quartered

1 cup finely chopped carrots

1 cup finely chopped onion

1/2 cup finely chopped celery

1 chopped cloved garlic

2 tablespoons whole wheat or all-purpose flour

1 1/2 teaspoons salt

4 pepper corns

1 tablespoons sugar

1 teaspoon oregano

1 teaspoon basil

3/4 cups cooked rice

3 cups milk

Saute onion, garlic and celery in 1/4 cup cooking oil until soft. Stir in flour. Add remaining ingredients except rice and milk. SImmer 1 hour. Pour mixture into blender and puree. Add rice and milk. Reheat and serve at once. Puree mixture without rice and milk. May be frozen. When ready to serve, defrost, heat, andn add rice and milk.