Carrot-rice soup

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
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.

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