Tomatensuppe


8 medium tomatoes, cut up
1 onion, sliced
2 tbsp. butter
1 qt. boiling water
Salt and pepper
1/2 tsp. thyme
3 tbsp. uncooked rice
Chopped parsley

Cook tomatoes and onions in butter until soft; puree through sieve into another saucepan, and add boiling water.  Season with salt, pepper, and thyme.  Add rice and simmer for 20 minutes.  Stir in parsley before serving.

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