Cream of Sun-Dried Tomato Soup

Directions

Place the milk, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.

Form a smooth paste of the rice flour and the cold milk.

Put into the just-boiling milk and stir briskly until there are no lumps.

Simmer over very low heat for 20 minutes.

Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain.

Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.

In a blender, in batches, liquefy the soup.

Return to the stove and bring just to a boil.

Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.