|Thinly sliced carrots||5 Cup (80 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground marjoram||1⁄2 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Butter/Rendered chicken fat/both||3 Tablespoon|
|Raw brown rice||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Minced fresh mint||1 Tablespoon, minced|
Cook carrots, onion and seasonings in butter, covered, until vegetables start to soften.
Add brown rice and stir to coat, browning lightly.
Add milk, bay leaf and 1 cup of the stock.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, stirring occasionally, or until rice is tender.
Discard bay leaf and puree.
Add remaining stock and the cream.
Reheat, but do not boil.
Cool, chill and adjust seasonings with salt, sugar and/or marjoram.
Garnish with mint.