Parsley Soup

Saute a minced onion in a little butter or olive oil and add two large diced potatoes, 1/2 cup of white rice, 1 cup of chopped parsley (no stems) and about 4 cups of chicken or vegetable stock. Simmer half an hour. Just before serving, add 1 cup of fresh chopped parsley and 1 cup of Parmesan cheese. Or add fresh parsley and cheese to each bowl and ladle hot soup over it.

Recipe source unknown