Name: Carrot-Rice Soup
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

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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