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The “cream” in this soup is made by blending rice. You can add less water, if you like a thicker soup.
1 onion, diced
1 tablespoon oil
1 cup water
1/2 cup raw rice
4 cups clear chicken soup (stock) or Manischewitz Chicken Broth
2 cups water
salt, to taste
1/2 cup frozen peas
1/2 cup cubed cooked chicken
pepper, to taste
Sauté onion in oil until clear; add water and rice and cook until soft.
Blend with hand blender or purée in food processor and return to pot.
Mix in remaining ingredients and bring to a boil. Simmer 10 to 15 minutes.
Photography and Styling by Chavi Feldman
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