1 tablespoon vegetable oil
1 (14 ounce) can chopped dill weed
1 medium onion, thinly sliced
3 medium russet potatoes
4 cups water
24 slices white bread
In a large saucepan, heat oil over medium heat, add chopped dill weed; stir and cook stirring constantly for about 15 minutes. Add onion slices and saute until onion skins are golden brown, about 10 minutes.
Reduce heat to medium and add salt and pepper to taste. Simmer for about 10 minutes, or until all vegetables are tender.
Add water and potatoes and cover. Bring mixture to a boil; bring to a boil, reduce heat to low and cook for 10 minutes. Cover, and cook 10 minutes more, stirring frequently, until heated through. Stir sauce into soup.
Remove from heat, stir into soup, and microwave rice over microwave. STIR in mustard soup and dill cream sprinkling mixture. Serve at room temperature.