Cream of fresh carrot soup (wash)

1 Servings

Ingredients

Quantity Ingredient
5 tablespoons Butter
2 mediums Onions; chopped or finely sliced
2 Cloves garlic; minced
2¼ pounds Carrots; scrubbed and thinly sliced (use processor)
2 cups Water
3 cups Chicken broth
1 cup Brown rice; raw
2 teaspoons Dried basil
1 teaspoon Dill weed
¼ cup Fresh parsley
1½ teaspoon Salt; (or to taste)
3 cups Milk; or half-&-half
1 tablespoon Tamari
½ teaspoon White pepper

Directions

Cook onion and garlic in large pot until soft. Add remaining ingredients, except milk (or half & halt).

Bring to boil, then reduce heat and cook on low until rice is cooked.

Remove from heat and pure'e in blender. Place back on stove, heating until it reaches boiling. Reduce heat, add milk and serve.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Calico Cupboard, Mt Vernon, Wash.

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