1 medium onion, sliced or chopped
2 Tbsp butter or oil
4 cups chicken broth
1/2 tsp salt
1/2 cup brown rice (or other grain)
1 pound spinach (frozen is probably cheapest and will work)
1/2 cup milk
2 eggs, beaten
1 Tbsp lemon juice
dash of pepper
Brown onion in butter. Add broth, salt and rice. Simmer, covered, 50 minutes or until rice is tender. Add spinach and simmer 6-8 minutes. Process in blender or food processor, or in cooking pot with stick (hand-held) blender until smooth. Combine milk and eggs. Add a few tablespoons of soup to egg mixture (to avoid curdling), then stir egg mixture into soup. Heat through. Add lemon juice and pepper. Thin with extra milk or broth, if desired. Makes about 6 cups.
*Recipe by Arla Ford- from Whole Foods For The Whole Family La Leche League International Cookbook 1981.