Rice And Onion Soup Base

Let us cleave to Christ more closely, love Him more heartily, live to Him more thoroughly, copy Him more exactly, confess Him more boldly, follow Him more fully. Religion like this will always bring its own reward. Worldly people may laugh at it. Weak brethren may think it extreme. But it will wear well. At even time it will bring us light. In sickness it will bring us peace. In the world to come it will give us a crown of glory that will not fade away.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Vegan		1	Servings

INGREDIENTS

1		C.sliced onions, up to 2
4	c	Liquid
1/2	c	Raw white rice
		Salt and freshly ground
		pepper to taste

INSTRUCTIONS

Julia Child's Rice and Onion Soup Base in The Way to Cook adapts
easily to make a fat-free, vegan "creamy" soup that is totally
satisfying (perfect comfort food) and wonderfully versatile. As
adapted:  Saute the onions slowly in 1/4 c. of the liquid (water, veg.
stock,  whatever) for 7-8 minutes, or until tender and translucent. Add
remainder of the liquid, and simmer the mixture about 25 minutes (or
until rice is very tender). Puree the mixture until it is smooth and
creamy. Use the puree to thicken soups or as the base for "Cream of
Anything" soups.  Cream of Anything Soups  During the last few minute
of simmering the mixture and before  pureeing the Rice and Onion Soup
Base, add grated veggies or steamed  veggies (such as cauliflower, or
broccoli, or both) of your choice.  Puree everything and return the
puree to the soup pot. Add  appropriate seasonings, additional liquid,
and chopped or grated  veggies for texture, as desired; simmer 2-3
minutes to blend flavors.  If making Cream of Zucchini Soup, for
example, add grated zucchini  (from about 1 1/2 lbs.) to the rice
mixture for the last few minutes  of the simmering and puree everything
together. Return the puree to  the pan, add 1/4 ts. dried tarragon,
salt and pepper to taste, and  more grated zucchini if a textured soup
is desired. Add additional  liquid until the soup is the
thickness/thinness desired. Simmer 2 or  3 more minutes. Adjust
seasonings. (This is delicious served hot in  the winter or cold in the
summer.)  Notes: For seasonings, I particularly like these
combinations: dill  with broccoli; nutmeg with spinach; and, of course,
tarragon with the  summer squashes (zucchini, yellow, pattypan, and so
on). Posted to  fatfree digest by Bette Turlington
<turlington@worldnet.att.net> on  May 22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1645 Calories From Fat: 847 Total Fat: 96.3g Cholesterol: 0mg Sodium: 1053.9mg Potassium: 1950.7mg Carbohydrates: 183.7g Fiber: 1.4g Sugar: 109.4g Protein: 16.3g