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Wednesday, November 10, 2010

Tomato Rice Soup (Jessie and Steven)

1 clove garlic, finely chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 Tbs flour
¾ cup raw rice
1 28-oz can tomatoes
Salt and pepper to taste
1 Tbsp sugar
1 tsp oregano and 1 tsp basil
3 cups milk, heated
1 Tbsp butter or margarine

Saute garlic, onion, celery, and carrot until onion is well done. Add flour and rice and stir briefly. Add tomatoes, salt, pepper, sugar, oregano, and basil. Cook until rice is done. Add milk and butter and heat but do not boil.

I first made this in the late 70s in College. It’s probably from one of those crunchy granola cookbooks such as Diet for a Small Planet. If you want, use brown rice and whole wheat flour for a true flavor of the times.

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