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Title Cream of Carrot and Rice Soup 
Preparation time  
Servings 6-8 
Ingredients 3 Tbsp butter
½ pound carrots (about 2 large), washed, thinly sliced
1 Med. Onion, thinly sliced
1 quart (4 cups) chicken stock
¼ cup long-grain white rice
1 tsp salt
½ tsp freshly ground white pepper

1 cup whipping cream
1 Tbsp. minched fresh parsley or chives (garnish)
Method Melt butter in heavy 3-quart saucepan over low heat. Add carrot and onion, cover and cook about 15 minutes, stirring occasionally to prevent sticking. Stir in stock, rice, salt and pepper. Cover and simmer until vegetables are tender, about 30 to 40 minutes. Transfer to processor or blender in batches and puree. Return to saucepan. Stir in cream (if soup is too thick, thin with stock or water.) Place over low heat and bring to simmer. Taste and adjust seasoning. 
Nutritional information  
Credit From LeRoy – Bon Appetit/April 1981 
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Posted on Monday 13 August 2007 - 15:52:59