Puree Cream Of Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
2/3 c. chopped onions
3 c. finely chopped carrots
2 cans chicken broth
2 Tbsp. uncooked rice
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. light cream
chopped parsley

Preparation

Melt butter in large saucepan.
Add onions.
Cook until soft. Add
rest
of
the ingredients except parsley and light cream. Simmer,
uncovered,
for
30 minutes.
Puree through a food mill or
blender.
Return soup to pan.
Add cream.
Heat, but do not boil.
Garnish with parsley.