Puree Of Carrot And Rice Soup
|Carrots||8 Ounce, sliced thin|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Dehydrated onion flakes||1 Tablespoon|
|Chicken bouillon||1 1⁄2 Cup (24 tbs)|
|Cooked enriched rice||1 Cup (16 tbs)|
Cook carrot, celery, onion flakes and chicken bouillon in covered saucepan for about 15 minutes, or until vegetables are soft.
Puree in blender, add salt, pepper and thyme, and serve immediately over 1/2 cup rice in each of two soup bowls.