Recipe courtesy of Michele Urvater
Episode: M-F Menu
Total:
25 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.

Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Baby Carrots

Recipe courtesy of Rachael Ray

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking