Title: Carrot-Rice Soup
Categories: Soup
Yield: 6 Servings

1	lb	Carrots, peeled and chopped
1	md	Onion, chopped
1	tb	Margarine
4	c	Chicken broth, divided
1/4	ts	Dried tarragon leaves
1/4	ts	Ground white pepper
2 1/4	c	Cooked rice
1/4	c	Light sour cream
		Snipped parsley or mint for garnish

Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2-3 minutes or until onion is tender. Add 2 cups broth, tarragon, and pepper. Reduce heat; 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 soup cream on each serving of soup. Garnish with parsley.

Makes 6 servings.

Favorite recipe from USA RICE COUNCIL.

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