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3 tb Butter
2 md Onions; finely chopped
4 Carrots; finely chopped
1 qt Chicken broth
1/3 c Long grain white rice
Salt and freshly ground black pepper
1/2 c Heavy cream or non-fat yogurt; optional
2 tb Chopped parsley
Melt the butter. Add the onions and carrots, and cook them, covered, for 10
minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and
freshly ground pepper to taste. Bring the liquid to a boil, and simmer for
25 minutes longer or until rice is tender as well. Remove from heat, puree
in a food mill, blender or processor.
Return the soup to a saucepan and thin with water of too thick. Bring back
to a boil and adjust the seasoning. Stir in cream and remove from heat or,
remove the soup from heat and whisk in yogurt.
Garnish with parsley
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