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.
Serving size: Complete recipe
Calories 1328 Calories from Fat 784
% Daily Value*
Total Fat 89 g136.8%
Saturated Fat 54.9 g274.4%
Trans Fat 0 g
Cholesterol 238.7 mg79.6%
Sodium 5294.3 mg220.6%
Total Carbohydrates 118 g39.3%
Dietary Fiber 15.8 g63.4%
Sugars 50 g
Protein 25 g49.7%
Vitamin A 1657.9% Vitamin C 57.1%
Calcium 75.3% Iron 15.7%
*Based on a 2000 Calorie diet