Gail Harris is a member of the into the Soup fan page who “loves making soup” and that “some of my best soups are from what ever I can find in the refrigerator and freezer.” We agree with Gail and this one looks particularly yummy. Thanks for submitting.

Ingredients 

  • 3 T butter
  • ½ C chopped scallions
  • 2 C blanched spinach (well drained)
  • 2 C chicken broth 1 C water
  • ¼ C uncooked rice
  • 1 tsp salt
  • ½ – 1 C heavy cream

Melt in a large saucepan 3 T of butter. Add ½ C chopped scallions and sauté 2 minutes. Add 2 C blanched and well drained spinach and sauté for 1 minute. Add 2 C chicken broth, 1 C water, ¼ C uncooked rice, and 1 tsp. salt. Bring to a boil then lower heat and simmer until rice is done, 15-20 minutes. Puree in a blender in small batches. Return to pan and stir in ½ -1 C heavy or to taste and correct seasonings.Can be served hot of chilled.