Spring Vegetable Soup

• 1 cup chopped leeks
• 1 green onion, chopped
• 2 tablespoons butter or margarine
• 1 1/2 quarts hot water
• 2 medium potatoes, peeled, quartered, and thinly sliced
• 2 medium carrots, scraped and sliced
• 1 tablespoon salt
• 1/4 cup uncooked regular rice
• 1 cup chopped fresh asparagus
• 1/2 pound fresh spinach, washed and finely chopped
• 1 cup half-and-half

1. Saute leeks and onion in butter in a large Dutch oven until tender. Add water, potatoes, carrots, and salt. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in rice and asparagus; cover and simmer 20 minutes. Add spinach; cover and simmer an additional 10 minutes. Stir in half-and-half. Heat thoroughly, and ladle into individual soup bowls.

leeks, green onion, butter, water, potatoes, carrots, salt, regular rice, fresh asparagus, fresh spinach

Taken from www.myrecipes.com/recipe/spring-vegetable-soup (may not work)