Carrot Soup

• 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

1. Melt the butter.
2. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender.
3. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste.
4. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well.
5. Remove from heat, puree in a food mill, blender or processor.
6. Return the soup to a saucepan and thin with water of too thick.
7. Bring back to a boil and adjust the seasoning.
8. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt.
9. Garnish with parsley

butter, onions, carrots, chicken broth, long grain white rice, salt, heavy cream, parsley

Taken from www.foodnetwork.com/recipes/carrot-soup-recipe.html (may not work)