We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country.
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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