Onion/Rice Soup Base
2 cups onions; sliced
2 tablespoon butter
4 cups stock
1/2 cup rice
salt and pepper
Sautée the onions in the butter until tender. Add the rice and the 4 cups of stock with salt and pepper to taste. Simmer for 20 minutes then cool, puree, and freeze for later use. A blender is FAR superior in this endeavor. A food processor leaves it too chunky.
Another 4 cups of another liquid, milk, stock, cooking liquid, etc. will be needed to properly reconstitute the base to a soup consistency.
Add whatever turns you on to flavor it. …mushrooms, ham, cooked greens, etc. and even brussle sprouts.
NOTE: Blake made the Brussels sprout soup as reported but discovered something else along the way. I.e, the soup base is some pretty darned good stuff all by itself. It tastes suspiciously like a good risotto but far simpler to make.
Blake used the onion/rice soup base….about two cups, sautéed 18-20 sprouts till they got some good color. I cooled and quartered them and put them back in the pot with about two slices of crumbled bacon. I thinned it with as much milk as necessary and adjusted the salt and pepper. It is definitely a winner.