Soup

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(New page: == Firey Tom-tom-tillo Soup with Boatmen == {{Soup1}} ''"Crisp green snow peas (boatmen) lend this soup a pleasant twist!"'' '''For 6 to 8 servings you'll need. . . ''' * 2 tablespoons...)
 
(Firey Tom-tom-tillo Soup with Boatmen)
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* 3 to 4 tablespoons chopped parsley
 
* 3 to 4 tablespoons chopped parsley
 
* Salt and freshly ground pepper
 
* Salt and freshly ground pepper
 +
* 1 heaping teaspoon of red chile flakes
  
 
Heat the oil in a soup pot.  Add the onion and saute over medium heat until golden.  Add the water, rice, celery, tomato puree, bay leaves, and herb mix.  Bring to a simmer, then simmer gently, covered, until the rice is just done, about 40 to 45 minutes.  Alternatively, for extra firey soup be sure initially burn some rice to the pot prior to simmering!
 
Heat the oil in a soup pot.  Add the onion and saute over medium heat until golden.  Add the water, rice, celery, tomato puree, bay leaves, and herb mix.  Bring to a simmer, then simmer gently, covered, until the rice is just done, about 40 to 45 minutes.  Alternatively, for extra firey soup be sure initially burn some rice to the pot prior to simmering!
  
Add the mushrooms and parsley and adjust the consistency with more water if too thick.  Simmer over low heat for another 15 minutes.  Season to taste with salt and pepper.   
+
Add the mushrooms, parsley, and red chile flakes adjusting the consistency with more water if too thick.  Simmer over low heat for another 15 minutes.  Season to taste with salt and pepper.   
  
 
Let the soup stand for an hour or so before serving, then heat through as needed adding the boatmen. Enjoy! [[User:Tommy|Tommy]] 21:11, 22 April 2008 (PDT)
 
Let the soup stand for an hour or so before serving, then heat through as needed adding the boatmen. Enjoy! [[User:Tommy|Tommy]] 21:11, 22 April 2008 (PDT)

Revision as of 05:34, 23 April 2008

Firey Tom-tom-tillo Soup with Boatmen

Soup1.gif "Crisp green snow peas (boatmen) lend this soup a pleasant twist!"


For 6 to 8 servings you'll need. . .

  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 4 cups water
  • 2/3 cup raw brown rice
  • 2 large celery stalks, diced
  • 1 28-ounce can tomato puree
  • 2 bay leaves
  • 2 teaspoons Italian herb mix
  • 1 cup sliced mushrooms
  • 3 to 4 tablespoons chopped parsley
  • Salt and freshly ground pepper
  • 1 heaping teaspoon of red chile flakes

Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the water, rice, celery, tomato puree, bay leaves, and herb mix. Bring to a simmer, then simmer gently, covered, until the rice is just done, about 40 to 45 minutes. Alternatively, for extra firey soup be sure initially burn some rice to the pot prior to simmering!

Add the mushrooms, parsley, and red chile flakes adjusting the consistency with more water if too thick. Simmer over low heat for another 15 minutes. Season to taste with salt and pepper.

Let the soup stand for an hour or so before serving, then heat through as needed adding the boatmen. Enjoy! Tommy 21:11, 22 April 2008 (PDT)

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