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Dill Soup Recipe


1 cup diced celery

1 cup uncooked long-grain white rice

1 cup chicken broth

1/2 cup dry milk powder

1 teaspoon dried basil

salt and pepper to taste

1/2 cup diced celery heart

1/8 cup dry milk

1/2 cup chopped celery

1/4 cup butter

1 small potato, diced

salt and pepper to taste


In a 1 quart saucepan sit 3/4 cup of the celery, rice and broth blend. Hold heat, and remove from stove. Using a 2 quart saucepan over medium heat, heat milk gradually over a low, steady boil. Reduce heat to medium, and simmer until onion is soft. Stir in celery, milk, meat, garlic and dried basil. Simmer until heated through and serving.


ToGNY writes:

This was ok..I will make this again but cooking it in a 2 yolk Hollandaise made it worse.