Venetian rice and pea soup

Yield: 6 Servings

Measure Ingredient
3 tablespoons Onions, chopped
10 ounces Pkg peas, frozen
6 cups Chicken broth
3 tablespoons Parsley, chopped
6 tablespoons Butter
½ teaspoon Salt
1 cup Rice, uncooked
⅔ cup Grated Parmesan

In large saucepan or Dutch oven, saute 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.

Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 31, 1998

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