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Toscanini's Rice And Celery Soup

Here is the soup Maestro insisted on eating before conducting a concert. Why? Because it warmed and soothed him -- just enough and not too much to sustain a superhuman effort. And it works, especially when you make it a tradition. Serve hot to yourself -- better, have someone else lovingly serve it to you, someone who truly understands your right to be tempermental....

Courses: Soup
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlButter
2 tablespoons 30mlFinely chopped celery
2 tablespoons 30mlRice
2 cups 474mlBeef stock
1 tablespoon 15mlFinely-chopped Italian parsley - for garnish

Recipe Instructions

Saute the celery in butter in a saucepan over a low heat, until it is tender. Add the rice, stir to coat with the butter, then pour in the stock. Cover and simmer for about 20 minutes.

When ready to serve, pour into a bowl, sprinkle with parsely, and put hot toast points on the side.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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