Free Recipe Rice and Onion Soup Base

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Rice and Onion Soup Base Recipe

1 C.sliced onions; (up to 2)
4 c Liquid
1/2 c Raw white rice
Salt and freshly ground
-pepper to taste

Rice and Onion Soup Base Preparation

Julia Child”s Rice and Onion Soup Base in The Way to Cook adapts easily to make a fat-free, vegan creamy soup that is totally satisfying (perfect comfort food) and wonderfully versatile. As adapted: Saute the onions slowly in 1/4 c. of the liquid (water, veg. stock, whatever) for 7-8 minutes, or until tender and translucent. Add remainder of the liquid, and simmer the mixture about 25 minutes (or until rice is very tender). Puree the mixture until it is smooth and creamy. Use the puree to thicken soups or as the base for Cream of Anything soups. Cream of Anything Soups During the last few minute of simmering the mixture and before pureeing the Rice and Onion Soup Base, add grated veggies or steamed veggies (such as cauliflower, or broccoli, or both) of your choice. Puree everything and return the puree to the soup pot. Add appropriate seasonings, additional liquid, and chopped or grated veggies for texture, as desired; simmer 2-3 minutes to blend flavors. If making Cream of Zucchini Soup, for example, add grated zucchini (from about 1 1/2 lbs.) to the rice mixture for the last few minutes of the simmering and puree everything together. Return the puree to the pan, add 1/4 ts. dried tarragon, salt and pepper to taste, and more grated zucchini if a textured soup is desired. Add additional liquid until the soup is the thickness/thinness desired. Simmer 2 or 3 more minutes. Adjust seasonings. (This is delicious served hot in the winter or cold in the summer.) Notes: For seasonings, I particularly like these combinations: dill with broccoli; nutmeg with spinach; and, of course, tarragon with the summer squashes (zucchini, yellow, pattypan, and so on). Posted to fatfree digest by Bette Turlington <turlington@worldnet.att.net> on May 22, 1998

Cooking Temperature:

Recipe Serves: 1

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