Fall 2011 Poultry Press
Delicious Chicken-Free Rice Soup

From Instead of Chicken, Instead of Turkey: A Poultryless “Poultry” Potpourri, by Karen Davis. Order from UPC $14.95

4 to 6 Servings

4 cups boiling water
2 cups cooked rice (or noodles)
3/4 cup peas
1/2 cup finely diced carrots
1/2 cup diced onions
1 tablespoon corn or canola oil
2 tablespoons flour
2 tablespoons nutritional yeast flakes
1 tablespoon "Chicken" Style Seasoning or poultry seasoning
1 tablespoon parsley flakes
1 1/2 teaspoons salt

Combine all the ingredients in a medium saucepan, and cook over low heat at a simmer for 10 minutes.

 
Vegan Recipe Corner

“Chicken” Style Seasoning

2 tablespoons nutritional yeast
2 tablespoons parsley flakes
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon sage
1 teaspoon celery seed
1/2 teaspoon marjoram
1/2 teaspoon salt

Measure the ingredients into a tightly lidded jar, and shake.

chicken-free rice soup
Photo: Liqin Cao
Fall 2011 Poultry Press