"Hunger is the best sauce in the world."--Cervantes

Sunday Soup Recipe

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This recipe for Sunday Soup, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Aubin
Added: Monday, June 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion
1 T butter
1 stick celery
2 cans Campbell Tomato Soup
2 cans water
1/2 tsp dried oregano
1/3 cup rice
Salt and Pepper to taste

Directions:
Directions:
Thinly slice the celery and roughly chop the onion. (Don't worry, they love it). Add to the butter in a deep pan along with the oregano. Cook until translucent, then add the tomato soup and the water and bring to a boil. Allow to simmer for 5 to 10 minutes and then add the rice. Give it a stir every five minutes or so to keep the rice from sticking to the bottom, and to check for doneness. Once the rice is cooked the soup is done.

You can play with the amount and doneness of the rice to adjust the density of the soup depending on your mood. The classic accompaniment is Ritz crackers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Mom would often make a light lunch between a late breakfast and an early dinner. This was pretty much the typical meal schedule for a winter Sunday. This is one of those quick recipes that is a "memory rich" comfort food.

 

 

 

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