CREAM OF CELERY SOUP

Contributed by Carolyn Tyler

• 1/4 cup vegetable oil
• 4 cups celery, chopped with greens,
• 1/2 cup uncooked rice
• 6 cups chicken broth
• 6 cups ice cubes
• Salt and pepper

In a large soup pot pour enough oil to cover the bottom. Heat until very hot. Add celery and cook until warmed through. Add rice and cook for one minute. Add broth and cook until rice is done. Add salt and pepper to taste. Add ice cubes. When the soup is cool, puree in a blender. Reheat on the stove if necessary.

Note: I add more rice (cooked) after it’s blended. You can use brown rice and any kind of broth (vegetable or beef instead of chicken). This recipe is a great food storage recipe. It’s fast to make and it’s filling. I also think it’s yummy.