Recipe Name Cream of Carrot Soup Submitted by Lizinator Recipe Description Delicious, rich and filling cream of carrot soup Quantity 6 Quantity Unit 1 cup bowls Prep Time (minutes) 40 Cook Time (minutes) 30 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 2 cups, chopped carrot,chopped 3 cups (8 fl oz) water 1/4 cup rice 1 cup, fluid (yields 2 cups whipped) heavy cream 1 small sliced very thinly 2 tablespoons all-purpose flour 1/2 cup, fluid (yields 2 cups whipped) heavy cream 1 dash salt, to taste 1/4 cup butter 1 dash pepper, to taste Steps Sequence Step 1 Cook carrots in water for 20 minutes or till tender. Drain & reserve liquid. Press carrots through a sieve or blend with liquid until well pureed.Set aside. 2 Combine rice and cream. Cook in top of double boiler over simmering water for 30 minutes or until rice is tender. 3 Melt butter in large saucepan; saute onion until tender and golden brown. Stir in flour. Add rice mixture,cook and stir until thickened. Stir in carrot puree and reserved liquid. 4 Season with salt and pepper. Bring to a light boil, stir in 1/2 cup of hot cream.Serve sprinkled with parsley. This is good with toasted pumpernickel croutons on the bottom too.