Carrot Rice Soup
|Carrots||1 Pound, chopped|
|Onion||1 Medium, chopped|
|Chicken broth||4 Cup (64 tbs) (Divided)|
|Dried tarragon leaves||1⁄4 Teaspoon, crushed|
|Ground white pepper||1⁄4 Teaspoon|
|Cooked rice||2 1⁄4 Cup (36 tbs)|
|Light sour cream||1⁄4 Cup (4 tbs)|
|Parsley/Mint leaves||1 Tablespoon (For Garnish)|
Cook and stir carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until onion is tender.
Add 2 cups broth, tarragon and pepper.
Reduce heat to low; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process until smooth.
Return to saucepan.
Add remaining 2 cups broth and rice; thoroughly heat.
Dollop sour cream on each serving of soup.
Garnish with parsley.