Cream Of Carrot And Rice Soup

1. 1

   Slice carrots and onion.

2. 2

   Melt butter in 3-quart saucepan over low heat. Add carrots and onion. Cover and cook 15 minutes, stirring occasionally. Stir in stock, rice, salt and pepper (white pepper if you have it). Cover and simmer until vegetables are tender, 30 to 40 minutes. Run through blender; return to saucepan. Add cream.

3. 3

   If too thick, add water or stock.

4. 4

   Place over low heat and bring to a simmer.

5. 5

   Garnish with parsley or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.