Carrot-Rice Soup

Yield: 6 Servings
1 lb Carrots, peeled and chopped
1 md Onion, chopped
1 T Margarine
4 c Chicken broth, divided
1/4 t Dried tarragon leaves
1/4 t Ground white pepper
2 1/4 c Cooked rice
1/4 c Light sour cream
Snipped parsley or mint
- for garnish
Cook carrots and onion in margarine in large saucepan or Dutch oven
over medium-high heat 2-3 minutes or until onion is tender. Add 2 cups
broth, tarragon, and pepper. Reduce heat; simmer 10 minutes. Combine
vegetables and broth in food processor or blender; process until
smooth. Return to saucepan. Add remaining 2 cups broth and rice;
thoroughly heat. Dollop soup cream on each serving of soup. Garnish
with parsley.
Makes 6 servings.

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