Carrot Soup (Anne Spencer)

1 cup thinly sliced onions

4 cups thinly sliced carrots

6 T butter

1 tsp salt

1/8 tsp pepper

1/4 tsp thyme

3 cups chicken broth

4 cups water

1/2 cup rice

 

In a large saucepan cook onions and carrots in 4 T butter for 1 minute. Cover and steam for 10 minutes. Add salt, pepper, thyme, chicken broth, and water, heat to boiling. Sprinkle in rice, reduce heat, cover, and simmer for 40 minutes. Puree the soup mixture. Stir in remaining butter until melted.

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