Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 2 mediums | Onions; finely chopped |
| 4 | Carrots; finely chopped |
| 1 quart | Chicken broth |
| ⅓ cup | Long grain white rice |
| Salt and freshly ground black pepper | |
| ½ cup | Heavy cream or non-fat yogurt; optional |
| 2 tablespoons | Chopped parsley |
Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, ¾ 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@...>