This is our vegetarian version of a rich lobster bisque, and it is a favorite among the staff. Everyone loves its flavor—creamy and spicy.
8tablespoons (1stick) butter, cut into pieces
1 large onion, chopped
¼cup chopped parsley
1 large potato, diced
228-ounce cans whole tomatoes, crushed with your hands
1cupbrown rice, uncooked
½bunchbroccoli, bottom 1inch removed and discarded, chopped
2 or 3 shakes Tabasco
Salt to taste
Melt the butter in a large uncovered pot. Add the onions, shallots, parsley, and thyme. Cover and cook over low heat, stirring frequently, for 15 minutes or until onions are tender. Add the carrots, celery, potato, wine, tomatoes, and zucchini. Bring to a boil over medium heat, uncovered. Lower the heat, stir in the rice, and simmer, stirring frequently about 1 hour until the rice is cooked.
Stir in the broccoli and continue cooking for 15 minutes. Stir in the milk, cream, Tabasco, salt, and pepper. Taste for seasoning.