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1
The Rice and Onion Soup Base.
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2
Simmer the celery and onions in the 2 cups of chicken stock until very tender and translucent15 minutes or more.
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3
Stir in the rice, and the rest of the liquid.
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4
The Rutabaga, and Finishing the Soup.
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5
Stir in the rutabaga, bring to the simmer, season lightly, and simmer loosely covered for about 30 minutes, or until both rutabaga and rice are very tender.
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6
Puree in batches in the electric blender.
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7
Reheat, correct seasoning, and top each serving, if you wish, with a spoonful of sour cream or creme fraiche, and a sprinkling of chopped parsley.
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8
CREAM OF CUCUMBER SOUP.
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9
For about 2 1/4 quarts, serving 6 to 8.
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10
Peel 4 large cucumbers, save half of one for garnish, halve the rest lengthwise, and scoop out seeds with a spoon.
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11
Chop the halves roughly and toss with 2 teaspoons each of wine vinegar and salt; let stand while the celery and onions have their preliminary simmer.
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12
Then turn the chopped cucumbers and their liquid into the soup base with the rice, and finish the soup as described in the preceding recipe.
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13
To serve, garnish with a dollop of cream, cucumber slices, and a sprinkling of fresh dill weed.
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14
CREAM OF CHICKEN SOUP WITH VEGETABLES.
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15
Combine the rice-and-onion soup base with the chicken-and-vegetable soup on page 6, using only 4 cups of the liquid called for in the chicken recipe.
