Cream Of Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
4 or 5 carrots
1 onion
1 tsp. salt
1/2 c. rice
6 c. chicken bouillon, divided
1 c. milk

Preparation

Melt 2\ttablespoons
butter
in a saucepan.
Add finely chopped carrots and
onion\tand
1 teaspoon salt.
Cook slowly for 15 minutes, stirring occasionally.\tAdd 1/2 cup rice and 4 cups chicken bouillon.
Cook
45
minutes or until carrots and rice are tender.
Strain
the
soup\tthrough
a
fine sieve or process in a blender.
Return
to
the pan and add 2 cups more bouillon.
Bring to a boil and add 1 cup milk and 1 tablespoon butter.