1/3 cup butter
1/2 cup cupped onion
2 1/2 cups thinly sliced carrots
3 tbs chicken boullion
3 cups boiling water
1/2 cup long grain rice
1/2 tsp salt
2 cups milk (or 1 can evaporated milk)
METHOD
In a medium saucepan, saute onion in butter until golden. Add carrots and toss until coated in butter. Add boullion, water and rice:
cover and simmer until carrots are fork tender and rice is cooked. Add salt. Using a food processor or blender, process until smooth. Return to pan, add milk
and heat. Soup can be thinned by adding water and boullion, if nexessary. Makes 6 servings.
This recipe can be changed easily by using any other vegetable in place of carrots, or a combination of left over veggies. Brocilli is
very good. Adding grated cheddar on top is nice.
It is really good made with pumpkin and adding several tbs of curry.
I add thyme, basil, ground pepper and paprika. Worshire and a few dashs hot sauce too. I did not process the pumkin soup in the
blender, it was very tasty.
I do hope you try this and enjoy it.
