Prep 15 mins
Cook 15 mins
An easily digestible comfort soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- 3 tablespoons rice
- 1⁄2 cup celery, diced
- 3 cups chicken stock (hot)
- 2 cups milk (hot)
- parsley, for garnish
- Cook rice and celery until soft; drain and rub through a sieve or whirl in the blender with some of the stock.
- Combine with stock and milk; season to taste.
- Sprinkle with parsley and serve.