POTATO RICE SOUP
Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)
Provided by winkki
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In lg. saucepan, saute garlic in oil until light brown.
- Add remaining ingredients except cheese.
- Stir, bring to boil; simmer 1 hr, stirring occasionally.
- Stir in cheese just before serving, if desired.
Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3
CHICKEN AND RICE SOUP I
Creamy chicken soup with rice.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
- Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
- Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 28.6 g, Cholesterol 58.5 mg, Fat 16.9 g, Fiber 0.9 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 434.7 mg, Sugar 5.2 g
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