3 c Chopped leeks (white part)
-(or more, up to 4 cups) 1 c Peeled, diced celery
4 c Peeled & cubed potatoes
– (or up to 5 cups potatoes) 6 c Water
1 c Cooked brown rice
1/4 ts Pepper
2 ts Veggie bouillon
1/2 ts Salt or to taste
1 Splash wine vinegar
-(optional)
In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)