| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter |
| 2 | md | Onions; finely chopped |
| 4 | Carrots; finely chopped | |
| 1 | qt | Chicken broth |
| 1/3 | c | Long grain white rice |
| Salt and freshly ground black pepper | ||
| 1/2 | c | Heavy cream or non-fat yogurt; optional |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor. Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley Yield: 4 to 6 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6740 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:39:56 -0500 From: Gail Shermeyer <4paws@netrax.net>
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