Is It Soup Yet?
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
1/4 cup butter
1 small carrot, grated
3 tbsp. flour
2 cups pureed tomatoes
2 cups milk
3/4 cup evaporated milk
1 cup cooked rice
1 tsp. salt
1/8 tsp. pepper
Note: I usually use canned, stewed tomatoes because I like the extra flavor. I use my food processor to make the puree. You can use any kind of rice. This time, I had leftover long grain and wild rice in the refrigerator, but it's also easy to make instant rice in the microwave: Just follow the directions on the box.
For the soup: Cook onion and butter on full power for 3 minutes. Add carrot; cook at full power for 1 1/2 minutes. Blend in flour. Add tomatoes gradually. Stir well. Cook at full power for 4 minutes. Slowly add milks, rice and seasonings. Cook on slow cook for 6 to 8 minutes, stirring halfway through cooking time.
You can also use the stovetop for this recipe.
Around here, I serve Randy's portion with a grilled cheese sandwich.
If you're looking for other ways to warm up with soup on a wintery day ...
Try Chili with Corn Dumplings.
Or try Christy's Chicken Tortilla Soup.
Stay warm this weekend! Of course, homemade soup could help!
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