Brazilian Chicken Rice Soup
INGREDIENTS:
1 c Onions; finely Chopped 3/4 c Flour
1 c Celery; Finely Chopped 1 qt Milk
2 c Potatoes; finely diced 1 1/2 ts Salt
13 oz Clams; & Juice (2 cans) 1/2 ts Pepper
3/4 c Butter 2 tb Red wine Vinegar
1 c Onions; finely Chopped 3/4 c Flour
1 c Celery; Finely Chopped 1 qt Milk
2 c Potatoes; finely diced 1 1/2 ts Salt
13 oz Clams; & Juice (2 cans) 1/2 ts Pepper
3/4 c Butter 2 tb Red wine Vinegar
Drain Juice from clams and pour over onions, celery, and potatoes. Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth & thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick. Serve hot. Makes about 8 servings-
[My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.]
Comes from a restraunt that used to be located here in the valley. We would go there on special occasions.
Submitted by: Terrie Peterson
[My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.]
Comes from a restraunt that used to be located here in the valley. We would go there on special occasions.
Submitted by: Terrie Peterson