Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Chopped leeks (white part) 1 c Cooked brown rice
-(or more, up to 4 cups) 1/4 ts Pepper
1 c Peeled, diced celery 2 ts Veggie bouillon
4 c Peeled cubed potatoes 1/2 ts Salt or to taste
- (or up to 5 cups potatoes) 1 Splash wine vinegar
6 c Water -(optional)

In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in
a little water for 5 to 7 min. Add more water as needed to prevent
sticking. Add the 6 cups of water, salt pepper. Bring to a boil, lower
heat and simmer potatoes are very soft, about 15 min. Add cooked rice and
heat through. Puree soup 2 to 3 cups at a time in a blender or food
processor until very smooth. Return to soup pot and rewarm if needed.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

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