“This soup has a bit of a nutty flavor. It is always a hit.” - by AUNTYLENE
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
- Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
- Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.
Nutrition
Amount Per Serving (8 total)
- Calories
- 270 cal
- 14%
- Fat
- 20.6 g
- 32%
- Carbs
- 16.2 g
- 5%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
JOSHMARIE
"This to me is the ultimate "comfort soup"...very rich and creamy. The rosemary is the key to the wonderful aroma of this soup. I have made this many, many times and never used to be a big fan of wil..." See mored rice, but now I am! I personally changed the recipe by cutting the butter quantity in half (otherwise a lot of the butter ends up floating on the top) and I use 2% and skim milk instead of cream and also I love to add a small can of mushrooms (finely chopped). If you like creamy soups like "cream of broccoli", you will like this soup."
Aprilherr
"I LOVE this recipe and have made it several times this fall since discovering it. I tried it "as is" and then made it healthier (couldn't tell the difference) by using 2T butter and fat free half and ..." See morehalf. I also added 2-3 cups chopped turkey or chicken, 1/2 tsp crushed dried thyme, 1/2 tsp. crushed dried parsley, fresh ground pepper. Everyone raves when I make this and I've shared the recipe with several people already. "
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