Cream of Rice Soup

Ingredients

• two quarts of chicken stock
• one teacupful of rice
• one quart of cream or milk
• a small onion
• a stalk of celery
• salt and pepper to taste
• a tablespoonful of butter

Method

1. 1

   Wash rice and add to chicken stock with onion and celery.

2. 2

   Cook slowly for two hours.

3. 3

   Pass through a sieve, add seasoning and milk or cream, which has been heated to just boiling.

4. 4

   If using milk, add butter.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 62. The excerpt below is the record exactly as published.

Cream of Rice Soup. — Two quarts of chicken stock (the water in which fowl have been boiled will answer), one tea- cupful of rice, one 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 for two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has SOUP MAKING 91 been allowed to come just to the boil. If milk, use also a tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.