Rice And Sausage Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Soups | 6 | Servings | |
INGREDIENTS
| 1 | lb | Sweet Italian sausage |
| 1 | Turnip, diced | |
| 1/4 | lb | Ham fat, put through fine |
| Blade of the food chopper | ||
| With one small onion | ||
| 2 | qt | White of Classic Bouillon |
| 1 | c | Rice |
| 1 | T | Chopped parsley |
| 3 | T | Butter, softened |
| 1 1/2 | c | Freshly grated Parmesan chee |
INSTRUCTIONS
Cook the sausage for 10 minutes in boiling water, drain, cut into 1-inch slices, and reserve. Cook the turnip in boiling waster for 15 to 20 minutes, or until just tender, and drain. Put the ham fat in a large earthenware (or enamel) pot over medium heat and cook until golden. add sausage,turnip, ant the bouillion. Bring it to a boil and drop in the rice. After it has cooked for 20 minutes or until just al dente, add the chopped parsley, butter, and1/2 cup of the grated cheese. Correct the seasoning and serve with the remaining cheese on the side. Serves six. Submitted By DAN CROCKETT <DANCROCKETT@EARTHLINK.NET> On FRI, 3 NOV 1995 204645 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 142
Total Fat: 19.3g
Cholesterol: 59.9mg
Sodium: 838.4mg
Potassium: 556.8mg
Carbohydrates: 23.4g
Fiber: <1g
Sugar: 2.3g
Protein: 22.4g