Homemade Soups and Stews
GOLDEN CARROT SOUP

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• 1/4 cup (50ml) butter
• 1 sliced medium onion
• 1 small minced clove garlic (optional)
• 5 cups (1.25L) water
• 2 1/2 cups (625 ml) sliced carrots
• 1/4 cup (50ml) long grain rice
• 2 tbsp (30ml) chicken bouillon mix
• Salt and chopped parsley

• Melt butter in medium saucepan.
  
  
• Saute onion and garlic until tender.
  
  
• Add water, carrots, rice and bouillon mix.
  
  
• Bring to boil, cover and simmer for 20 to 25 minutes.
  
  
• Spoon vegetable mixture, part at a time, into blender container.
  
  
• Cover and blend until smooth.
  
  
• Add salt and parsley to taste.
  
  
• Makes 4 servings. Very pretty soup.
  
  
• Garnish with a sprig of parsley or a small broccoli florette.

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