5 cups Brown Soup Stock 2 slices onion 1/4 cup rice 10 peppercorns
11/2 cups stewed and strained tomatoes 1/4 teaspoon celery salt
2 tablespoons butter
Bit of bay leaf 11/2 tablespoons flour
Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.