A Soup For All Seasons Recipe

• 3 c. sliced carrots
• 2 stalk celery sliced (1 c.)
• 1 sm onion minced (1/3 c.)
• 1 x leek minced (1/2 c.)
• 1/3 c. long grain rice
• 5 c. chicken broth
• 1/8 tsp freshly-grnd black pepper
• 3/4 c. half-and-half or possibly light cream

1. In a large saucepan combine carrots, celery, onion, leek (optional) and rice.
2. Add in 4 c. of the chicken broth.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 15 to 20 min or possibly until vegetables are tender.
5. In a blender container or possibly food processor bowl, blend or possibly process half of the vegetable mix, covered, until smooth.
6. Remove and repeat with remaining vegetable mix.
7. Return all to saucepan.
8. Stir in remaining 1 c. of chicken broth, pepper and half-and-half or possibly light cream.
9. Cook and stir until heated through (don't boil).
10. If you like, swirl soup with additional half-and-half.
11. This recipe yields 4 servings.

carrots, celery, onion, long grain rice, chicken broth, black pepper, light cream

Taken from cookeatshare.com/recipes/a-soup-for-all-seasons-62029 (may not work)