Difference between revisions of "Mussel Rice Soup"
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* 2 cups torn fresh [[spinach]] | * 2 cups torn fresh [[spinach]] | ||
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# Cook [[onion]] in [[butter]] in dutch oven or large skillet until tender crisp, about 3 minutes. | # Cook [[onion]] in [[butter]] in dutch oven or large skillet until tender crisp, about 3 minutes. | ||
# Add [[celery]]; cook 1 minute. | # Add [[celery]]; cook 1 minute. | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
Latest revision as of 14:34, 15 July 2012
Description
Makes 8 servings
Ingredients
- 1 cup coarsely chopped onion
- 1 tablespoon butter or margarine
- 3 ribs celery, sliced
- ½ cup uncooked rice
- ½ teaspoon salt
- ½ teaspoon basil
- ¼ teaspoon ground black pepper
- 5 cups chicken broth
- 2 medium tomatoes, peeled and chopped
- 2 x 4-ounce cans mussels, drained
- 2 cups torn fresh spinach
Procedures
- Cook onion in butter in dutch oven or large skillet until tender crisp, about 3 minutes.
- Add celery; cook 1 minute.
- Add rice, salt, basil, pepper and broth.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender.
- Add spinach leaves.
- Serve immediately.
