Spinach Rice Soup
|Yellow onions||2 Medium, peeled and coarsely chopped|
|Canned chicken broth||55 Ounce (4 Cans Of 13 3/4 Ounce)|
|Rice||1⁄4 Cup (4 tbs) (Uncooked)|
|Frozen chopped spinach||20 Ounce, thawed (2 Packages)|
Stir-fry onions in butter in a large saucepan over moderate heat, 8-10 minutes, until golden.
Add broth and bring to a boil.
Stir in rice and boil, uncovered, 10 minutes, until rice is about half done.
Add remaining ingredients and simmer 12-15 minutes longer, until rice is done.