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| | Old Fashioned Brussels Sprout Soup
four packages each 10 ounces of frozen Brussels sprouts
7 bouillon cubes
5 cups of boiling water
8 slices of bacon, diced
2 cloves garlic, minced
6 cups of milk
3/4 cup of uncooked rice
1 teaspoon of oregano leaves, crushed
2 teaspoons of salt
1/2 teaspoon of pepper
one 10 ounce package of frozen peas and carrots
1 teaspoon of salt
2 cups of water
3/4 cup of shredded Parmesan cheese
assorted crackers
Set out a large saucepot or Dutch oven and a saucepan. Partially thaw frozen Brussels sprouts.
Make chicken broth by dissolving bouillon cubes in boiling water. Set aside.
Fry in saucepot or Dutch oven the bacon and garlic.
Add 3 cups of the broth to saucepot with milk, uncooked rice and a mixture of oregano leaves, salt and pepper.
Bring to boiling, reduce heat and simmer covered 15 minutes.
Add to saucepot the frozen peas and carrots. Bring to boiling, reduce heat and simmer about 10 minutes or until vegetables are tender.
Meanwhile, coarsely chop the partially thawed Brussels sprouts. Return to boiling and add the chopped Brussels sprouts. Return to boiling and simmer uncovered 10 minutes, or until tender.
Add Brussels sprouts with their cooking liquid to rice mixture. Stir in shredded Parmesan cheese. Accompany with assorted crackers. About 20 servings |
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Basic-Recipes.com
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