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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