Tomato rice soup

Yield: 4 Servings

Measure Ingredient
3 Chicken Stock Cubes
40 fluid ounce Boiling water
1 large Onion, Finely Chopped
1 tablespoon Short-grain Rice
2 tablespoons Tomato Puree
Crusty Bread to Serve

Put stock cubes in a pan and dissolve in boiling water. add onion and rice, and simmer for a further 5 minutes until all the flavours have combined. Serve with crusty bread.

Source: Emily Murray, Newton Stewart

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