1 lb. zucchini, grated
1/2 lb. spinach leaves
6 c. chicken broth
1/2 c. long grain brown rice
1 1/2 c. sliced onions
3 tbsp. butter
Salt and freshly ground pepper to taste

Wash, trim, and grate the zucchini. Do not salt; the juices add flavor to the soup. Wash the spinach leaves, dry, and cut into thin strips. Bring the broth to a boil, stir in the rice, lower heat, cover, and cook slowly until the rice is just tender, about 40 minutes. In a large saute pan, cook onions in butter until wilted and golden. Stir in zucchini and cook, stirring, for 4-5 minutes. There will be moisture left in the pan. Mix in the spinach, and cook, stirring, until barely wilted. Set aside. When the rice is cooked, stir in the zucchini mixture, heat through, and season with salt and pepper. Makes about 2 quarts.