INGREDIENTS: 1 large onion, thinly sliced 1/3 cup finely chopped celery 3 tablespoons sliced carrots 3 tablespoons unsalted butter 8 large tomatoes, peeled, seeded, chop 8 cups chicken broth 3 tablespoons uncooked rice 1/2 teaspoon salt thyme, to taste freshly ground black pepper, to taste 1/3 cup finely chopped fresh parsley DIRECTIONS: In a saucepan, saute onion, celery and carrots in butter until soft but not brown. Add tomatoes and a small amount of chicken broth. Simmer 20 minutes. In a soup kettle, combine sauteed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley. makes 8 -10 Servings Enjoy |