Chicken And Rice Soup With Spring Vegetables (Vermont)

2 Quarts Chicken Stock
3 Cups White Wine
1/2 Cup Rice
1 Tablespoon Basil
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 Large Onions — Chopped
2 Stalks Celery — Chopped
2 Large Carrot — Chopped
1 Bunch Scallion — Chopped
8 Ounces Snow Peas — Quartered
Salt And Pepper — To Taste
2 Cups Chicken — Cooked
1 Lemon Lemon Juice

Directions

Combine stock and wine and bring to a boil. Add rice and basil and simmer for 15 minutes. Heat butter and oil, saute onions for 5 minutes. Add celery, carrots and scallions. Saute for 3 minutes. Add onion mixture to the soup pot. Add snow peas, salt, pepper and chicken. Simmer for 5 minutes. Stir in lemon juice and serve.

Serves 4