2 lbs. onions, sliced
3 cloves garlic, cut up
2 sprigs mint
1 sprig parsley (may be dried)
1 sprig thyme (may be dried)
1 sprig sage (may be dried)
1 sprig oregano (may be dried)
1/4 c. olive oil
5 lbs. tomatoes, cored and peeled
4 c. chicken broth (fat removed)
1/2 c. raw rice
Salt and pepper to taste

Heat oil and cook the onions and garlic until soft. Add the herbs and stir for a minute. Add the tomatoes, broth, rice and cook for 20 to 30 minutes until the rice is cooked. Puree the mixture and then strain. Season to taste. Serve with a slice of lemon in bowl.