"1/2 medium onion, finely chopped"
"3 tablespoons of butter or margarine"
"3 tablespoons of all-purpose flour"
"Salt and white pepper to taste"
"3 cups of chicken broth"
"4 medium cucumbers, peeled, seeded, and cut into 1-inch pieces"
"2 cups of cooked chicken, cut into cubes"
"1/2 cup of uncooked rice"
"2 tablespoons of freshly squeezed lime juice"
"2 sprigs of fresh rosemary"
"3 1/2 cups of milk"
"1/4 cup of chopped fresh parsley"
"1/2 medium onion, finely chopped"
"3 tablespoons of butter or margarine"
"3 tablespoons of all-purpose flour"
"Salt and white pepper to taste"
"3 cups of chicken broth"
"4 medium cucumbers, peeled, seeded, and cut into 1-inch pieces"
"2 cups of cooked chicken, cut into cubes"
"1/2 cup of uncooked rice"
"2 tablespoons of freshly squeezed lime juice"
"2 sprigs of fresh rosemary"
"3 1/2 cups of milk"
"1/4 cup of chopped fresh parsley"
Heat the butter or margarine in a large pot over medium heat until the onion is translucent, but not browned
Add the flour, salt, and white pepper
Stir well
Add the chicken broth
Bring to a boil, then reduce the heat and simmer for 10 minutes
Add the cucumber, cover, and let it simmer for another 10 minutes
Blend the soup in two batches until smooth
Return the soup to the pot and add the cooked chicken, uncooked rice, rosemary sprigs, milk, lime juice, and chopped parsley
Bring to a boil, then reduce the heat and simmer for 20 minutes or until the rice is cooked
Remove the rosemary sprigs and season the soup with salt and pepper to taste
Serve hot.
