VEGETABLE SOUP

Ingredients
Water (hot)......... 5 cups
Celery leaves...... 3 - 4
Chard leaves....... 1 ea.
Parsley............... 3 - 4 sprigs
Potatoes............. 2 small size
Carrots................ 1 small size
Rice.................... 1/8 cup
Salt..................... 2 teaspoons
Black pepper........1/3 teaspoon
Flour.................... 2 tablespoons
Butter ..................2 tablespoons
Onion................... 1 medium size
Egg...................... 1 ea.
Milk......................1 cup

Peel the onion, wash and chop finely and place in a saucepan together with the butter or margarine, cover and sautè for 3-4 minutes over low heat, stirring. Add the flour and brown lightly. Add water, blend well and leave to boil. Wash the other vegetables, chop them finely. Pare and grate the potatoes and carrot. Wash the rice. Add vegetables, rice and salt to the boiling mixture. Simmer for 35 - 40 minutes until really tender. Pass through sieve or food processor, add black pepper, stir and replace over the heat. In a seperate dish beat the egg well with milk, add a couple of spoons from the hot soup to warm it and very gradually add this egg-milk mixture to the pot, stirring constantly, bring to boil and turn off the heat.