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Ingredients One per line	3 T Butter 1/2 lb carrots (about two large) washed and thinly sliced 1 medium onion thinly sliced 1 quart chicken stock or broth 1/4 cup long grain white rice uncooked 1 t salt 1/2 t white pepper 1 cup cream 1 T fresh minced parsley
Directions One per line	Melt butter in heavy 3 quart saucepan over low heat. Add carrot and onion. Cover and cook about 15 minutes stirring occasionally to prevent sticking. Stir in broth, rice, salt, and pepper. Cover and simmer until vegetables are tender, about 30-40 minutes. Transfer to blender in batches and puree and return to pan; or use a hand blender right in the pan to puree. . Stir in cream. Place over low heat and bring to simmer. Taste and adjust seasoning. Makes about four to six servings.
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