Dill Weed Soup

Soup-e Shebet


2     tablespoons dry Quaker Oat oatmeal (the one which cooks in 5 minutes)
1     tablespoon dried rice
1     tablespoon fresh chopped parsley                  
2     chopped sticks of celary
2     chopped carrots
1/2 cup frozen cut corn
1/2 cup cut cauliflower
3     tablespoons dried dill weed
4     cups of water
1     fresh lemon
       salt and pepper to taste

(serves 2-4)

     Pour the water in a medium pot. Add the rice, oatmeal, celery, carrots, corn, cauliflower, and the dill weed. Bring to a boil, turn the heat low, and simmer gently for about half an hour. Squeeze the fresh lemon and add its juice to the soup. Season to taste. Simmer briefly , sprinkle the parsley over the soup and serve while hot.