| 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.
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