Title: Venetian Rice And Pea Soup
Categories: Soups, Rice, Italian
Yield: 6 Servings

3 tb Onions, chopped
10 oz Pkg peas, frozen
6 c Chicken broth
3 tb Parsley, chopped
6 tb Butter
1/2 ts Salt
1 c Rice, uncooked
2/3 c 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 on Aug
31, 1998