Cream-of-Rice Soup
¼ Cup of rice.
1 Pint of chicken broth or stock.
1 Pint of sweet cream.
1 Teaspoon of chopped onion.
1 Stalk of celery.
3 Saltspoons of salt.
A little white pepper.
½ Saltspoon of curry-powder.
Pick over and wash the rice, and put it into the chicken broth in a saucepan to cook. Simmer it slowly until the rice is very soft. It will require two hours’ cooking to accomplish this. Half an hour before the rice is done put the cream into a saucepan with the onion, celery, pepper, and curry, and let them simmer slowly for twenty minutes; then pour the mixture into the rice; press all through a soup-strainer; add the salt, and set it back on the stove to heat to the boiling-point. It should be a rather thin soup, not a purée. Should the broth boil away while the rice is cooking, or should the soup be too thick, add more broth, or some water.