TOMATO SOUP (1)

1-1/2 lbs. of tomatoes (or 1 tin of tomatoes)
1 oz. of butter
3 pints of water (only 2 if tinned tomatoes are used)
2 oz. of rice
1 large onion
1 teaspoonful of herbs
pepper and salt to taste

Cut the tomatoes into slices, chop fine the onion, and let them cook with the water for about 20 minutes. Strain the mixture, return the liquid to the saucepan, and add the other ingredients and seasoning. Let the soup cook gently until the rice is tender.