Ingredients
- 2 beef bouillion (cubes)
- 1 bay leaf
- 850 ml water
- 475 gr tomatoes
- 450 gr beef (ground)
- 120 gr onion (chopped)
- 50 gr celery (chopped)
- 40 gr re rice (uncooked)
- 14 gr butter
- 3 gr salt
- 1 gr chili powder
Saute beef, onion and celery in melted butter until meat is browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Makes 2 litre of hearty soup. My copy, circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs. Barry Wilson.
