Leek Soup with Cheese
|Leeks||5 , sliced|
|Uncooked rice||1⁄4 Cup (4 tbs)|
|Chicken bouillon||3 Cup (48 tbs)|
|Grated swiss cheese||1⁄4 Pound (1 Cup)|
|White wine||1 Cup (16 tbs)|
Put leeks and rice in saucepan.
Add water just to cover.
Simmer for 20 minutes, or until rice is tender.
Add chicken bouillon.
Let come to a boil.
Season to taste.
Melt cheese with wine in top part of double boiler.
Put a good spoonful of cheese sauce in each serving of soup.