Cilantro Soup
     by Richard P. 

    32 oz canned chicken broth
    3 bunches of cilantro
    2 eight ounce packages of cream cheese
    1/2 cup sauteed
    Salt and pepper to taste

    Saute the onions in a a bit of butter until brown, in the mean time cut off
    the stems of the cilantro. In a blender add the onions, cilantro leaves and
    chicken stock.  Blend it all together until mixed well.  Pour into a pan and
    then add the two blocks of cream chees and slowly warm and stir until the
    cream cheese is melted. Don't let the mixture boil.  You can add more
    chicken stock if the mixture is too thick for you. Add salt and pepper to

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