It seems like we have as many of these days as everyone else, even though Mr. FC&G and I work primarily from home. Somehow my fantasies of stopping work at a reasonable hour always vanish in the face of yet another deadline. I rarely get to spend a weekday afternoon cooking a really special dinner.
During a particular crunch this week, I needed to make dinner and have us eat in about 45 minutes so we could leave in time for an early evening appointment. It was here that I was rescued by the fortuitous combination of home canning and leftovers.
Super-Quick Rice Soup for Two
1 quart homemade stock
2-3 carrots, peeled and sliced
1 1/2 cups pre-cooked, leftover rice
1 t. marjoram (homegrown and dried)
Slice carrots and add to stock and marjoram in large sauce pan. Bring to a low boil and cook until carrots are your desired consistency; we like them done but with a bit of a crunch, so this was about 15 minutes. Reduce heat.
Add leftover, pre-cooked rice to soup and heat until warm. (If you start with uncooked instant rice, you can cook it along with the step above by cooking it in the soup itself. Just don't obey the package directions of the rice to liquid ratio, or you won't have soup at all!)
Serves two, quickly.
The Analysis
Fast: This homemade soup was on the table in fewer than 20 minutes, and we were out the door on time.
Cheap: Since I was relying on leftovers in the form of rice and homemade items (stock and marjoram), the only thing I really wound up using up from supplies was carrots. Hopefully, that will change this summer. This was super cheap.
Good: Gourmet? No. But actually, this tasted a good bit better than your average canned soup, which means we had a more-sustainable and healthier version of that classic quick meal.
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