Recipes > Soup > Rice Soup > Rice Soup

Rice Soup


  • 3 ounces of rice
  • 4 ounces of grated cheese
  • 1 breakfastcupful of tomato juice
  • 1 ounce of butter
  • pepper and salt to taste


Boil the rice till tender in 2 1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.


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Dr. Allinson's Cookery Book (1915).

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