Cream Of Carrot Soup Creme Crecy

Ingredients

• 3 Tbsp butter or margarine
• 6 carrots coarsely chopped
• 1 onion coarsely chopped
• 12 c raw rice
• 1 qt plus 2 c chicken or beef bouillon
• 1 c rich milk

Directions

1. In a large saucepan melt 2 tablespoons of butter
2. Add carrots and onion and cook slowly for 15 minutes
3. Add rice and 1 quart bouillon
4. Cook slowly for 45 minutes or until carrots are soft
5. Puree the soup in a blender a half cup at a time
6. Return to pan and add 2 cups more bouillon
7. Bring to a boil and add milk and 1 tablespoon of butter
8. Serves 4 to 5 big eaters