TOMATO RICE SOUP 
2 cans (10 oz.) tomato soup
4 cans water
1/2 c. rice, uncooked
Salt & pepper to taste
1 c. sour cream

Combine soup and water in a pot; bring to a boil. Remove 1 1/2 cups of soup into a mixing bowl; let cool. Add rice to soup remaining in the pot; salt and pepper. Cook slowly until rice is cooked. Add sour cream to cooled soup and blend well with mixer. Add sour cream and soup mixture to soup in pot and bring to boil, stirring frequently. Serve with oysterettes or crackers.

 

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