Poppy Seed Carrot Soup - cooking recipe

Ingredients

1/2 c. (1 stick) margarine
2 c. chopped onion
2 (13 3/4 oz.) cans chicken broth, plus 2 cans water
1 lb. carrots, thinly sliced
3/4 c. long grain rice
1 Tbsp. dried thyme leaves
1/2 tsp. white pepper
salt to taste
sour cream (for garnish)
poppy seed (for garnish)

Preparation

Melt the margarine in a large, heavy saucepan.
Add the onion; saute until the onion is translucent.
Add the chicken broth, water, carrots, rice, thyme, pepper and salt; cook over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat to low; cover the pan and simmer for 30 minutes, stirring occasionally.
Remove from the heat; let cool for 15 minutes.
Place half of the mixture in a blender; puree until smooth.
Transfer to a clean saucepan.
Repeat the process with the other half.