Ingredients
- 3 tablespoons butter
- 2 medium onions, finely chopped
- 4 carrots, finely chopped
- 1 quart chicken broth
- 1/3 cup long grain white rice
- Salt and freshly ground black pepper
- 1/2 cup heavy cream or non-fat yogurt, optional
- 2 tablespoons chopped parsley
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
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