Mussel Rice Soup

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

Directions

1. Cook onion in butter in dutch oven or large skillet until tender crisp, about 3 minutes.
2. Add celery; cook 1 minute.
3. Add rice, salt, basil, pepper and broth.
4. Bring to a boil, reduce heat, and simmer 10 minutes.
5. Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender.
6. Add spinach leaves.
7. Serve immediately.