Instructions: In a large soup pot, heat olive oil over medium-high heat. Add butter, onion and salt substitute. Cook, stirring frequently for about 3 minutes. Add the rice and garlic. Stir to coat rice. Cook until onion is golden, about 3 minutes more. Stir in the mace, red pepper flakes, vegetable stock and bouillon. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.

Stir in artichokes, green beans, chervil, cheese and lemon zest. Simmer until heated through (about 5 to 7 minutes.). Adjust seasonings, add pepper if desired. Serve hot.

Description: "Rice and vegetable soup with hints of nutmeg and chile pepper." T(Baking):
"0:30"

Serving Ideas : Light rye rolls

NOTES : The idea for this soup came from Downard and Galtons "Toasted Rice Soup with Spinach and Parmesan Cheese" in their book, 365 Great Soups & Stews. The flavors are subtle. Trader Joes specialty food store sells a basmati rice medley that we like. Its a blend of basmati and wild rice with dried herbs and vegetables. (carrots, onions, celery, bell pepper, mushrooms, parsley, garlic, lemon). Shake the package well to distribute the seasonings, then scoop to measure a portion for this soup.

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