| 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>
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”