Simple Vegetable Soup with Rice

Name: Simple Vegetable Soup with Rice
Yield: for 1 quart of soup
Ingredients: 4 cups of Savory Potato Broth (preceding recipe); 1/3 to 1/2 teaspoon salt, or more if needed; Freshly ground black pepper to taste; 1/4 to 1/3 cup long-grain white rice

December 14, 2011

You can make a cup or a gallon of delicious soup by cooking rice in the soup base: multiply or divide this formula as needed. If you like the lighter consistency, use 1/4 cup of uncooked rice per quart of base; for a denser soup, use 1/3 cup. Don’t start cooking the rice more than 15 minutes before serving, though, since the grains continue to expand and absorb broth even off the heat. Serve immediately after the rice is cooked.

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