Basic Cream Of Carrot Soup
|Carrots||1 Bunch (100 gm)|
|Rice||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Scalded milk||2 Cup (32 tbs)|
Chop enough carrots to make 2 cups; cook in water until tender.
Press through sieve, saving cooking water.
Cook rice in milk in double boiler.
Cook onion in butter or fat; add flour and seasonings.
Mix carrots with rice and milk, add butter or drippings, flour and water in which carrots were cooked.
Bring to boiling point; serve.
If too thick, thin with milk.