Carrot-Rice Soup
Source of Recipe
recipe from USA Rice
Carrot-Rice Soup
Makes 6 servings
Ingredients
1 pound carrots, peeled and chopped
1 medium onion, chopped
1 tablespoon margarine
4 cups chicken broth, divided
1/4 teaspoon dried tarragon leaves
1/4 teaspoon ground white pepper
2-1/4 cups cooked rice
1/4 cup light sour cream
Snipped parsley or mint for garnish
Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until onion is tender. Add 2 cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes. Combine vegetables and broth in food processor or blender; process until smooth. Return to saucepan. Add remaining 2 cups broth and rice; thoroughly heat. Dollop sour cream on each serving of soup. Garnish with parsley.
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