VENETIAN RICE AND PEA SOUP 3 tablespoons onions, chopped 10 ounce packaged peas, frozen 6 cups chicken broth 3 tablespoons parsley, chopped 6 tablespoons butter 1/2 teaspoon salt 1 cup rice, uncooked 2/3 cup grated parmesan In large saucepan or Dutch oven, sauté onion in butter until golden. Add peas and salt, cook for two minutes, stirring often. Add broth. Bring to a boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or until rice is tender. Add parsley. Remove from heat. Add parmesan cheese just before serving. A Great Meal Idea! --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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