Yield: 6 servings
|1 pounds||Carrots, peeled and chopped|
|1 medium||Onion, chopped|
|4 cups||Chicken broth, divided|
|¼ teaspoon||Dried tarragon leaves|
|¼ teaspoon||Ground white pepper|
|2¼ cup||Cooked rice|
|¼ cup||Light sour cream|
|Snipped parsley or mint for garnish|
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.