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Carrot Soup

5 slices carrots
1 slice onion
1/4 c. rice, mash & drain
6 c. soup stock
Parsley
Bay leaves
Butter, salt, pepper


Melt 1 tablespoon butter in a skillet. Saute carrot and onion until very soft (about 15 minutes). Add salt, pepper, soup, parsley, bay leaves, rice, boiled about 30 to 45 minutes. Take out parsley, bay leaves, then use blender or mixer for smash. 4 servings.


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