|Beef bouillon||5 Cup (80 tbs)|
|Cooked long grain rice||1 Cup (16 tbs)|
|Turtle soup||15 Ounce (1 Can)|
|Cooked tongue||1⁄2 Cup (8 tbs), cut into strips|
|Flaked almonds||5 Tablespoon|
Place the bouillon and rice in a pan, bring to the boil and simmer for 5 minutes.
Rub through a fine strainer, or blend in a blender.
Return to the pan and reheat.
Add the turtle soup and allow to heat.
Divide the tongue between four soup bowls.
Pour over the rice soup and sprinkle with flaked almonds.
Add a pat of butter to each bowl before serving.