INGREDIENTS

INSTRUCTIONS

Combine all ingredients in a sauce pan. Bring to a boil and then turn down
to a simmer. Cook for twenty minutes or longer if necessary until rice is
cooked. (It is OK if rice is mushy, because it will be pureed later
anyway.)
Put solids and a bit of the liquid into a food processor and puree. Mixture
will probably be a bit coarse. Return to the pan and stir into the rest of
the liquid. Return to stove and simmer uncovered for a few more minutes.
Mixture should be thick.
Be sure to use regular rice, not the minute or instant cooking variety.
This makes a thick soup or sauce which can be ladled over cooked noodles.
If mixture is not thick enough to suit you, cook longer. It will thicken.
If you prefer a thinner soup, you can use a bit more broth. (I have made
the soup with 4 cans of broth. After it is pureed it is very thin. I
usually have to cook it uncovered for at least another twenty minutes in
order to thicken it up enough to call it soup.)
Note: If you use 2 tablespoons of lemon, it is very tart and very "adult"
(in other words perhaps too tart for kids). You may wish to try one the
first time you make the recipe. I usually just use half a lemon and don't
bother to measure. But sometimes it is pretty tart that way if it's a big
lemon.
Some recipes which call for leeks tell you to only use the white part. Not
so here. You can use some of the green, just don't use the leafy part at
the top. Posted to fatfree digest V97 #140 by Mezzatesta@aol.com on Jul 5,
1997

A Message from our Provider:

“The church is prayer-conditioned.”