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Randy Smith

Carrot-Rice Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Soups 6 Servings

INGREDIENTS

1 lb Carrots, peeled and chopped
1 md Onion, chopped
1 tb Margarine
4 c Chicken broth, divided
1/4 ts Dried tarragon leaves
1/4 ts Ground white pepper
2 1/4 c Cooked rice
1/4 c Light sour cream
Snipped parsley or mint for garnish

INSTRUCTIONS

Cook carrots and onion in margarine in large saucepan or Dutch oven over
medium-high heat 2-3 minutes or until onion is tender. Add 2 cups broth,
tarragon, and pepper. Reduce heat; simmer 10 minutes. Combine vegetables
and broth in food processor or blender; process until smooth. Return to
saucepan. Add remaining 2 cups broth and rice; thoroughly heat. Dollop soup
cream on each serving of soup. Garnish with parsley.
Makes 6 servings.
Favorite recipe from USA RICE COUNCIL.

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