Carrot Soup



INGREDIENTS:

5 to 6 appetizer servings

cooking spray

3 cups thinly sliced carrots1 small onion, chopped

1/4 cup chicken broth

1 quart consomme (I use 1 can Campells, with 1 can water
and 1 can lo-salt chicken broth - the consomme is too
salty for me to use a quart of it.)

1/3 cup uncooked white rice

chopped parsley and/or chives 

DIRECTIONS:

1. Spray large saucepot with cooking spray. Use medium-low heat.
Add carrots and onion. Stir to coat. Add 1/4 cup chicken broth.
Cover and simmer till carrots are tender, approximately 20 minutes.
(original receipe calls for 4 TBs of butter - we're using the 1/4
cup of broth intead)

2. Add 1 quart of consomme and rice. Bring to a boil.Reduce heat
to a simmer, cover, and cook until riceis soft.

3. When rice is soft, remove pan from heat. Let coolto room
temperature.

4. Puree in blender until desiredconsistency. Refrigerate until
ready to serve.

5. If serving hot, reheat and swirl in 2 TB butter.

6. Hot or cold, garnish with chopped parsley and/or chives.



Carrot Soup