Recipe - Venetian Rice And Pea Soup

3 tablespoon Onions, chopped
10 ounce Pkg peas, frozen
6 cup Chicken broth
3 tablespoon Parsley, chopped
6 tablespoon Butter
One half teaspoon Salt
1 cup Rice, uncooked
2/3 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 MMRecipes Digest by Paula demoness@bellatlantic.net on Aug
31, 1998