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Two quarts of chicken stock (the water in which fowl have been boiled will answer),
one tea-cupful of rice,
a quart of cream or milk,
a small onion,
a stalk of celery and
salt and pepper to taste.
Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve; add seasoning and the milk or cream, which has been allowed to come just to a boil.
Tags for this recipe :cream of rice soup, Soup Recipes stalk of celeryTags: Soup Recipes
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