Creamy Carrot Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Thinly sliced pared carrots||2 Cup (32 tbs)|
|Chicken bouillon cubes||3|
|Boiling water||3 Cup (48 tbs)|
|Uncooked rice||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
Lightly brown the onion in heated butter in a saucepan.
Add carrots and salt; toss to coat with butter.
Cook, tightly covered, over low heat for 20 minutes, stirring occasionally.
Add bouillon cubes, water, and rice.
Cover and simmer 1 hour, stirring occasionally.
Pour the mixture into an electric blender container and blend until smooth.
Turn into saucepan; stir in the milk and heat thoroughly.