A Soup For All Seasons Recipe

1. 1

   In a large saucepan combine carrots, celery, onion, leek (optional) and rice.

2. 2

   Add in 4 c. of the chicken broth.

3. 3

   Bring to boiling; reduce heat.

4. 4

   Cover and simmer for 15 to 20 min or possibly until vegetables are tender.

5. 5

   In a blender container or possibly food processor bowl, blend or possibly process half of the vegetable mix, covered, until smooth.

6. 6

   Remove and repeat with remaining vegetable mix.

7. 7

   Return all to saucepan.

8. 8

   Stir in remaining 1 c. of chicken broth, pepper and half-and-half or possibly light cream.

9. 9

   Cook and stir until heated through (don't boil).

10. 10

    If you like, swirl soup with additional half-and-half.

11. 11

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.