1 c. green onions, firmly chopped
6 Tbsp. margarine or butter
2 c. dry nondairy creamer
5 c. chicken broth
2 medium potatoes, thinly sliced
2 medium carrots, sliced
1/4 c. uncooked regular rice
1 (10 oz.) pkg. frozen spinach

Cook onions in butter until soft. Add nondairy creamer all at once to boiling chicken broth and stir to blend. Add potatoes, carrots and rice to cooked onions; stir. Cover and cook 15 minutes; add to broth. Add frozen spinach and continue boiling for 15 minutes more, stirring often to prevent sticking. Salt and pepper to taste. Can be frozen and reheated.