Makes about 3-4 cups of the most delicious soup:
2 T. red or white onion or leek whites, chopped
2 T. raw rice (I had Uncle Ben's on hand, so I used that)
2 to 2 1/2 cups fresh chicken or vegetable stock
Simmer the stock, rice, and onion or leek for about ten minutes, covered.
2 cups of packed mature spinach
2 cups packed baby greens
1/2 t. dried thyme
1/2 clove garlic, peeled and roughly chopped
1 T. rosemary leaves, stripped from stem
salt and pepper to taste
Cover the pot and simmer for about 7 minutes, turn off heat, set aside for ten minutes.
Puree with an immersion blender, taste, and adjust seasonings, adding salt and pepper to taste.
Serve with a nice crusty bread and butter, if you wish.