1 c. chopped white onions
3 tbsp. butter
4 c. chicken broth
1/2 c. rice, uncooked
3/4 lb. broccoli (1 1/2 bunches)
1 c. lite cream*

Cook onions in 3 tablespoons butter until wilted, 5 to 10 minutes. Add broth, rice and broccoli and cover. Simmer over low heat until tender, 10 to 20 minutes. Puree soup; add cream and reheat. May serve with grated Parmesan cheese on top or chopped dill and butter.

*Evaporated milk or heavy cream may be used for a richer soup. The heavier the cream, the less you will taste the broccoli.