Garden Soup

1. 1

   Cook onions in melted butter until limp (5 minutes).

2. 2

   Add carrots and lettuce and cook, covered, over low heat for 8 to 10 minutes.

3. 3

   Add chicken broth.

4. 4

   Bring to boil.

5. 5

   Add rice.

6. 6

   Cook, covered, until rice is done and vegetables are very soft.

7. 7

   Puree in blender until smooth.

8. 8

   Sprinkle grated Cheddar on each bowl as you serve it and/or add a tablespoon of cream per serving.

9. 9

   (Can be halved, also can be frozen.)

10. 10

    Use hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.