2 large onions, finely chopped
4 Tbsp. extra virgin olive oil
2 Tbsp. flour
16 oz. can tomato juice
2 cups water
1 tsp. sugar
½ cup uncooked rice
Salt and pepper to taste
In a soup pot, sauté the chopped onions in the olive oil until the onions just start to turn a golden color. Add the flour and continue stirring for a minute or two. Do not allow the flour to burn. Quickly pour in the tomato juice and water. Bring to a simmer. Add sugar.
Pour the rice into the pot. Cook on a low heat until rice is cooked, about twenty minutes. If soup is too thick, add more water. Add salt and pepper to taste.
Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.
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