| 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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