Cream of Rice Soup
2 qts chicken stock
1 cup rice
1 qt cream or milk
1 small onion
1 stalk of celery
Salt and pepper to tasteWash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble).
Put through a sieve; add seasoning and the milk or cream, which has been allowed to come just to a boil.
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