Bob wrote:
> Jill and Michael collaborated:
>
>>> Hmmm...I would brown the sausage
>>
>>> Keep an eye on it and add water to thin the tomato sauce if needed.
>>> Add the cooked rice the last few minutes and add more diluted soup
>>> base if needed. This is a fly by the seat of your whisk momemt but
>>> I would go ahead with it.
>>>
>>> Michael
>>
>> Thanks, Michael. Sounds like a plan to me!
>
> Do you have an Parmesan cheese or beans? A can of white beans would
> add heft to the soup, and Parmesan seems like it would complement the
> soup nicely.

I don't have any cooked white beans although I agree that would be a good
choice for next time. (This time I'm adding already cooked rice.) Oh and
darnit, I don't have Parm but I could grate some white cheddar on top...
we'll see

Do the tomatoes have basil in
> them, or are they "pure"?

Plain ol' maters. In fact, rather than using the stewed I used canned whole
tomatoes and tomato sauce. Mashed them up in the pan and added some of the
diluted beef base and the sauce. Seasoned with black pepper (and a couple
of dashes of hot sauce!), oregano and basil. It's still simmering on low;
like a tomato sauce (granted, from canned) it needs time to blend the
flavours. I haven't added the rice yet; will do that at the very end. I
will be tasting and adjusting seasonings and eat a bowl of this tomorrow.
(I'm sticking to my resolution not to eat after 8:00 PM.) I'll report back.

Jill
>
> Bob