Combine stock and wine and bring to a boil. Add rice and basil and simmer for 15 minutes. Heat butter and oil, saute onions for 5 minutes. Add celery, carrots and scallions. Saute for 3 minutes. Add onion mixture to the soup pot. Add snow peas, salt, pepper and chicken. Simmer for 5 minutes. Stir in lemon juice and serve.
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