Home › The Principles of Cookery › Rice and Onion Soup

Rice and Onion Soup

Brown Soup.--Cut six onions into pieces the size and shape of dice, and fry them in butter until they are nicely browned. Pour over them as much stock as will cover them, and let them simmer gently till tender. Rub them through a sieve, add to the pulp two quarts of good stock, put the whole back into the stewpan, with four ounces of well-washed rice, and simmer all gently together until the rice is tender. Add salt and white pepper, and serve. In boiling the soup, be careful first to skim it thoroughly, and, after the fat is removed, to stir the soup frequently. The flavour of this soup may be pleasantly varied by frying four carrots, two turnips, six leeks, and a little root of parsley with the onions. White Soup.--Mix six chopped onions with four ounces of soaked rice. Boil the whole till tender in two quarts of veal or chicken broth; season with pepper, salt, and a pinch of powdered mace. When the soup is done enough, stir into it one-third of the quantity of boiling milk. Let it boil up, and it will be ready for serving. Time, one hour and a half to two hours. Sufficient for six or eight persons.