B-V RICE ASPARAGUS SOUP RECIPE
This is a wartime recipe from Home Makers Prize
Wilson & Co., circa 1940s.
B-V RICE ASPARAGUS SOUP
1/4 cup uncooked rice
6 cups boiling water
1-1/2 tsp. salt
1 14-oz. pkg. frozen cut asparagus
1 tbsp. flour
2 tbsp. margarine, softened
1/8 tsp. sugar
1 tbsp. Wilson's B-V
1/2 cup cream
Grated Italian Cheese
Wash rice and boil briskly in salted water, uncovered, for
10 min., stirring occasionally with a fork. Add
asparagus and continue to cook for about 10 min. longer,
until rice and asparagus are tender. Reduce heat.
Mix flour into the butter and stir into the rice mixture
until well blended. Add sugar, B-V
and cream and heat just to the simmering point, stirring.
Serve immediately with cheese sprinkled over the top of each
(Serves 4 to 5)
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