This weekend many of the US states will have cold temperatures. Where is spring? This hot soup recipe may be the perfect way to eat well and stay warm. It uses a little dry white wine.

Cheers! Kathy

Fisherman’s Wharf Soup With Rice

Servings: 6
Ingredients

5 c chicken broth
¼ c dry white wine
1 T butter or margarine
1 t thyme leaves, crushed
½ t salt
1/8 t ground black pepper
1 bay leaf
½ c uncooked rice
1 small cucumber, peeled, seeded, and cut into thin strips 2-inches long
2 ribs celery, sliced
½ c sliced green onions
1 ½ lbs fillet of sole or other white fish, cut into 2-inch pieces
2 c torn fresh spinach
2 T chopped fresh parsley

Directions

1. Combine chicken broth, wine, thyme, salt, pepper and bay leaf in large saucepan.
2. Bring to a boil; add rice.
3. Reduce heat and simmer 10 minutes.
4. Add cucumber strips, celery, green onions and fish.
5. Return to boil, reduce heat, and simmer 5 minutes.
6. Stir in spinach and parsley. Simmer 2 minutes.
7. Remove bay leaf.

Serve immediately.

Recipe provided by USA Rice Federation