Creamy Brown Rice Soup
Servings: 4 or 5
IngredientsPreparation
  • 2 tablespoons [30 g] butter or margarine
  • 2 celery stalks, chopped
  • 1/2 cup [125 mL] grated carrot
  • 1/2 cup [125 mL] chopped onion
  • 3 tablespoons [26.25 g] flour
  • 1 teaspoon [5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • 1 1/2 cups [375 mL] quick cooking brown rice
  • 1 cup [250 mL] water
  • 1 [10-ounce / 284-mL] can chicken broth concentrate
  • 1 cup [250 mL] half-and-half
  • Over medium heat, melt butter or margarine into a medium casserole.
  • Soften together chopped celery, garted carrot and chopped onion.
  • Mix in flour; salt and pepper mixture.
  • Stir in brown rice, water and chicken broth concentrate.
  • Bring to a boil, lower heat and leave to simmer slowly for 15 minutes.
  • Stir in half-and-half.
  • Reheat soup without boiling, and serve.