Curry Rice Soup

Curry Rice Soup
courtesy or Company's Coming

Cooking Oil 2 tsp.
Chopped Onion 1 cup
Chopped Carrot 1 cup
Chopped Celery 1/2 cup

Curry powder 1-3 tsp.

Chicken (or vegtable) stock 4 cups
Water 2 cups
Long grain white rice 1/4 cup
Dry onion soup mix 2 tbsp.
(stir before measuring)

Chopped fresh aspargus 1 cup

Heat cooking oil in large saucepan on medium heat. Add next 3 ingerdients.

Cook for 5 to 10 minutes, stirring often,until onion is softened.
Add curry powder. Heat and stir for about 1minute or until fragrant.

Add next 4 ingredients. Stir. Bring to boil. Reduce heat to medium-low. Simmer covered, for about 10 minutes until rice is almost tender.

Add asparagus. Simmer, covered, for about 3 minutes until asparagus is tender crisp.



After the taste of curry in the Laksa yesterday we decided to try a curry soup of our own. Not only is the smell amazing, the colors and taste are even better. We rate this soup 11/10. We are not sure if the left-overs will even make it to the freezer!