Difficulty: Easy - for beginners
Serves: 4 to 6
Dietary guidance: v g d
1/4 cup butter or margarine
1 sliced onion
1 to 2 gloves garlic sliced
4 to 5 carrots peeled and sliced
1/4 cup uncooked white rice
5 cups water
2 tbsp dry chicken bouillon
* if you want to use chicken broth, then just add 5 cups of broth and skip the bouillon
salt & pepper to taste
Melt butter in a lrg saucepan over med heat.
Add onion and garlic and saute until tender.
Add carrots and rice and mix well.
Add the water and chicken bouillon and bring to a boil.
cover and simmer over low heat for 20 to 25 mins.
Blend soup with a hand held immersion blender (or in a container blender in batches) until smooth and creamy.
Add salt and pepper to your taste or not at all if you wish.
Sprinkle with parsley.
* A One of my favorite soups I have made since the the 1980's. Always easy, always really good.
** Not sure where the original recipe is from - was a clipping I've had for years out of a magazine.