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CREAM OF RICE SOUP
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CREAM OF RICE SOUP

Two quarts of chicken stock (the water in which fowl have been boiled will answer), one tea-cupful of rice, a quart of cream or milk, a small onion, a stalk of celery and salt and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve; add seasoning and the milk or cream, which has been allowed to come just to a boil.

Enjoy the CREAM OF RICE SOUP!




General Soup Making Tips
Care should be taken to make this food attractive enough to appeal to the appetite rather than discourage it.