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Cream of Carrot and Rice Soup
6 tbsp. butter
1 lb. thinly sliced carrots
2 med. onions, thickly sliced
2 qt. chicken stock
1/2 c. long grain rice
Salt and pepper to taste
2 c. heavy cream or milk
Saute onions and carrots in butter until onions are transparent. Bring stock to a boil and add carrots, onions and rice. Reduce heat, simmer for 40 minutes. Puree in batches and enrich with heavy cream or milk.
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