Yield: 6 Servings
|3 cups||Chopped leeks (white part) (or more; up to 4 cups)|
|1 cup||Peeled; diced celery|
|4 cups||Peeled & cubed potatoes (or up to 5 cups potatoes)|
|1 cup||Cooked brown rice|
|2 teaspoons||Veggie bouillon|
|½ teaspoon||Salt or to taste|
|1 \N||Splash wine vinegar (optional)|
Date: Sat, 02 Mar 1996 07:46:00 GMT From: gemini@... (Georgette & Dave Burnside) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking.
Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed.
From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #63
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .