Recipe: Mussel Rice Soup (or Clam Rice Soup)

MUSSEL RICE SOUP

1 cup coarsely chopped onion
1 tablespoon butter or margarine
3 ribs celery, sliced
5 cups chicken broth
1/2 cup uncooked rice
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
2 medium tomatoes, peeled, seeded, chopped
2 cans (4 ounces each) mussels,* drained
2 cups torn spinach

Cook and stir onion in melted butter in Dutch oven over medium-high heat until crisp-tender. Add celery; cook 1 minute more.

Add broth, rice and seasonings. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.

Stir in tomatoes and mussels; simmer 5 minutes more or until rice is tender. Add spinach. Serve immediately.

*Substitution: Use 1 (10 ounce) can whole clams, drained, for the mussels.

Makes 8 serving
Source: USA Rice Council