Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Carrots, peeled and chopped |
| 1 medium | Onion, chopped |
| 1 tablespoon | Margarine |
| 4 cups | Chicken broth, divided |
| ¼ teaspoon | Dried tarragon leaves |
| ¼ teaspoon | Ground white pepper |
| 2¼ cup | Cooked rice |
| ¼ cup | Light sour cream |
| \N \N | 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.