Instructions: Saute onion in butter until translucent, about 5 min- utes. Add chicken stock; bring to boil. Add rice; turn down and simmer until rice is done.

Add spinach, parsley and seasonings; continue simmering for another 5 minutes. Blend in food processor. Reheat; add lemon juice. Serve with sour cream or croutons. (This soup is also excellent if Swiss chard is used instead of spinach.)

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