Cream Of Carrot Soup (Creme Crecy) - cooking recipe

Ingredients

3 Tbsp. butter or margarine
6 carrots, coarsely chopped
1 onion, coarsely chopped
1/2 c. raw rice
1 qt. plus 2 c. chicken or beef bouillon
1 c. rich milk

Preparation

In a large saucepan, melt 2 tablespoons of butter.
Add carrots and onion and cook slowly for 15 minutes.
Add rice and 1 quart bouillon.
Cook slowly for 45 minutes or until carrots are soft.
Puree the soup in a blender a half cup at a time.
Return to pan and add 2 cups more bouillon.
Bring to a boil and add milk and 1 tablespoon of butter.
Serves 4 to 5 big eaters.