Mussel Rice Soup
|Coarsely chopped onion||1 Cup (16 tbs)|
|Celery ribs||3 , sliced|
|Chicken broth||5 Cup (80 tbs)|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Tomatoes||2 Medium, peeled, seeded, chopped|
|Canned mussels||8 Ounce, drained (Two 4 Ounce Cans)|
|Torn spinach||2 Cup (32 tbs)|
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.