Mum's tomato rice soup

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Note: I normally double this recipe and freeze. Doubled quantities in brackets afterwards.

2oz (4oz) quick cook rice (I normally use 1 pack of insta-rice for doubled recipe) 
0.5 oz (1oz) butter
1 onion (2 onions) diced
0.5 oz (1oz) flour
14oz can (2 cans) tomatoes
2tbsp (4 tbsp) tom puree
2tbsp (4tbsp) parsley, chopped
1 tbsp (2 tbsp) lemon juice
0.75 pts (1.5pts/3 cups) chicken stock (Orig recipe 1.5pts)
1 tbsp (2 tbsp) chives chopped

1. Cook rice (or buy pre-cooked!)
2. Saute onion in butter.
3. Add flour and cook 1 min.
4. Stir in toms and puree and half the parsley.
5. Boil hard for two mins then add salt, pepper and lemon juice.
6. Add stock.
7. Simmer 5 mins.
8. Liquidise, add rice, heat through and add rest of parsley & chives. Check seasoning.

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