Saute onion in butter until translucent, about 5 min- utes. Add chicken stock; bring to boil. Add rice; turn down and simmer until rice is done. Add spinach, parsley and seasonings; continue simmering for another 5 minutes. Blend in food processor. Reheat; add lemon juice. Serve with sour cream or croutons. (This soup is also excellent if Swiss chard is used instead of spinach.) Posted to recipelu-digest by Donna Tester <tester@shentel.net> on Febry,, uary 09, 199
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