2 med. onions, chopped
1/2 c. oil
1/2 stick butter
Parsley
2 med. potatoes, grated
4 med. zucchini squash, peel & slice
2 sm. cans COLLEGE INN chicken broth
1/2 c. rice
1/2 c. grated cheese
Salt and pepper to taste

Saute onions, butter, oil and parsley. Add potatoes. Fry these ingredients until potatoes are brown (like hash browns). Add zucchini to mixture and heat until thoroughly cooked. Transfer all of this into a large soup pot. Add broth and 2 cans of water. Boil together for 1/2 hour. Add rice, cook until rice is tender. Add grated cheese and serve.