Three Course Soup
|Brown stock||1 Cup (16 tbs)|
|Plain flour||1 Tablespoon|
|Grated cheese||1⁄2 Teaspoon|
|Fresh cream||1⁄2 Teaspoon|
|Cooked rice||1⁄2 Cup (8 tbs)|
Heat the butter in a vessel and fry the onions and carrots for at least 3 minutes.
Add the flour and fry again for 1/2 minute.
Add the brown stock. Boil for 20 to 25 minutes.
Add the rice, cheese, cream, salt, pepper and a little lemon juice.