Wild Rice Soup

Note from Cheri: This recipe was created by Chef Thomas Chulick of Johnstown, Pennsylvania's Back Door Café -- an outstanding restaurant that truly merits going out of your way for. This recipe is great for when you have to feed a crowd as it yields 1 1/2 gallons of soup. Thanksgiving perhaps? Follow this link to learn more about The Back Door Café and for more of Thomas and wife Denise's wonderful recipes.

2 C diced onions 2 C diced celery 6 large garlic cloves, minced 4 tablespoons olive oil 1 gallon chicken stock 1 tablespoon chopped thyme 1 tablespoon chopped basil 1 tablespoon chopped marjoram 2 C flour 2 C butter 2 quarts light cream 2 C seeded, diced tomatoes 8 C cooked wild rice

Yields About 1 1/2 Gallons Sauté onions, celery and garlic in oil until translucent. Add stock and herbs. Bring to a boil then immediately reduce to a simmer. Add cream, tomatoes and wild rice and simmer for about 4 minutes - do not allow to boil. Meanwhile, make a roux with the flour and butter. Add several cups of soup to the roux, whisking constantly until blended. Add this mixture back into the soup, whisking until soup is slightly thickened. Serve immediately.