Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Rice Soup

1 tb Ghee

1 c Mixed vegetables, diced*

2 Garlic cloves

2 c Cooked rice

3 c Water

1/2 ts Sage

1 ts Rosemary

1 ts Parsley

1 tb Soy sauce

Salt & pepper Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15 minutes. Pour over water, bring to a boil & simmer until the vegetables are almost tender. While the vegetables are simmering, add the herbs in order. About 5 minutes before the end of the cooking time, add the cooked rice. Add more water if necessary. "Tasajara Cooking"

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