Garden Soup - cooking recipe

Ingredients

1/4 c. butter or oleo
1 medium onion, chopped coarsely
6 c. chopped lettuce
8 c. chicken broth
herbs (your choice: parsley, salt, pepper)
1/2 c. regular uncooked rice or brown rice

Preparation

Cook onions in melted butter until limp (5 minutes).
Add carrots and lettuce and cook, covered, over low heat for 8 to 10 minutes.
Add chicken broth.
Bring to boil.
Add rice.
Cook, covered, until rice is done and vegetables are very soft.
Puree in blender until smooth.
Sprinkle grated Cheddar on each bowl as you serve it and/or add a tablespoon of cream per serving.
(Can be halved, also can be frozen.)
Use hot or cold.