Zucchini And Rice Soup

Recipe Ingredients

1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	31g / 1.1oz	Chopped onion
1 lb	454g / 16oz	Zucchini - cut 1" squares
1 tablespoon	15ml	Olive oil
6 cups	1422ml	Chicken stock
1/3 cup	53g / 1.9oz	Rice - washed, drained
2 tablespoons	30ml	Fresh thyme
		(or 1/2 tspn dried thyme)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Chopped parsley
		Parmesan cheese - (optional)

Recipe Instructions

Heat oil in a large pot on low heat. Fry onions in oil for 2 minutes or until tender. Pour stock into pot and let boil on medium heat.

When stock has boiled, pour rice in pot and lower heat to lowest temperature. Cook about 15 minutes or until rice is tender. Stir frequently.

Add zucchini and thyme. Continue cooking until zucchini is tender. Add salt and pepper to taste. Stir as needed.

Serve hot and decorate with parsley and Parmesan cheese, if desired.

This recipe yields ?? servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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