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Carrot-rice soup
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| Artist: |
_ |
| Categories: |
Carrot, Cereals, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Carrots, peeled and chopped | | 1
| med | Onion, chopped | | 1
| tbsp | Margarine | | 4
| cup | Chicken broth, divided | | 1/4
| tbsp | Dried tarragon leaves | | 1/4
| tbsp | Ground white pepper | | 2 1/4
| cup | Cooked rice | | 1/4
| cup | Light sour cream | | | Snipped parsley or mint | | | -for garnish |
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Procedures:
| 1 | Cook carrots and onion in margarine in large saucepan or dutch oven over medium-high heat 2-3 minutes or until onion is tender. | | 2 | Add 2 cups broth, tarragon, and pepper. | | 3 | Reduce heat; simmer 10 minutes. | | 4 | Combine vegetables and broth in food processor or blender; process until smooth. | | 5 | Return to saucepan. | | 6 | Add remaining 2 cups broth and rice; thoroughly heat. | | 7 | Dollop soup cream on each serving of soup. | | 8 | Garnish with parsley. | | 9 | makes 6 servings. | | 10 | favorite recipe from usa rice council. |
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