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COLLECTION: Tomato Soups / Gazpacho
3
2
1
tblsp
tblsp
butter
olive oil
28oz can crushed tomatoes and either another small
can or 2-4 diced fresh tomatoes.
vegetable or chicken stock
wild rice
2
1
(
cup
/2 cup
1/2 cup pearl barley for thicker soup/stew)
Spices:
salt, pepper, and at least 2 tblsp fresh chopped basil
Instructions:
------------
-
Brown vegetables in large pot with butter and olive oil. Add tomatoes.
Add stock and wild rice. (add pearl barley) Bring to a boil.
Simmer gently, covered, until rice fluffs and opens (about 1 hour).
Season. If the soup is too thick for you, add stock. Very good with
french bread and mushrooms in cream.
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mara
http://www.cs.cmu.edu/~mjw/recipes/soup/tom-soup-coll.html (5 of 5) [12/17/1999 12:05:00 PM]
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