| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | Soup | 6 | Servings |
INGREDIENTS
| 3 | c | Chopped leeks (white part) (or more; up to 4 cups) |
| 1 | c | Peeled; diced celery |
| 4 | c | Peeled & cubed potatoes (or up to 5 cups potatoes) |
| 6 | c | Water |
| 1 | c | Cooked brown rice |
| 1/4 | ts | Pepper |
| 2 | ts | Veggie bouillon |
| 1/2 | ts | Salt or to taste |
| 1 | Splash wine vinegar (optional) |
INSTRUCTIONS
Date: Sat, 02 Mar 1996 07:46:00 GMT From: gemini@synapse.net (Georgette & Dave Burnside) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #63 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”