Poppy Seed Carrot Soup

• 1/2 c. (1 stick) margarine
• 2 c. chopped onion
• 2 (13 3/4 oz.) cans chicken broth, plus 2 cans water
• 1 lb. carrots, thinly sliced
• 3/4 c. long grain rice
• 1 Tbsp. dried thyme leaves
• 1/2 tsp. white pepper
• salt to taste
• sour cream (for garnish)
• poppy seed (for garnish)

1. Melt the margarine in a large, heavy saucepan.
2. Add the onion; saute until the onion is translucent.
3. Add the chicken broth, water, carrots, rice, thyme, pepper and salt; cook over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat to low; cover the pan and simmer for 30 minutes, stirring occasionally.
4. Remove from the heat; let cool for 15 minutes.
5. Place half of the mixture in a blender; puree until smooth.
6. Transfer to a clean saucepan.
7. Repeat the process with the other half.

margarine, onion, chicken broth, carrots, long grain rice, thyme, white pepper, salt, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007604 (may not work)