Instructions:

Dried Tomato Cream Soup

3/4 cup dried tomatoes
2 cups water
2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper

Combine tomatoes and water in a large saucepan; bring to a boil, and let boil 2 minutes. Remove from heat, and let cool in pan 30 minutes.

Pour mixture into an electric blender; blend until smooth. Return to saucepan; stir in whipping cream, salt and pepper. Cook over low heat until thoroughly heated. Do not boil.

Makes 3 1/2 cups.