In a large stock pot add;
1/4 cup dried vegetable flakes (these can be purchase in bulk at your grocery store).
2 Yellow or White Onions.
4 boxes or 10 cans of chicken stock.
Cook on high the mixture comes to a boil.
2 to 3 cups of white rice, (do not use the pre cooked rice in a box).
Cook on high for 20 minutes or until the rice is fully cooked.
Reduce the flame on the stove to simmer.
Squeeze the juice of 4 to 6 fresh lemons into the soup.
Serve hot with a cold salad.
Note, to make a non vegetarian version, substitute the chicken stock for water and all a whole chicken, after the chicken is cooked remove the chicken and debone the chicken and then return the chicken to the stock pot.
