Carrot-Rice Soup

Cooking Instructions:

  • 1 pound carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 tablespoon margarine
  • 4 cups chicken broth, divided
  • 1/4 teaspoon dried tarragon leaves
  • 1/4 teaspoon ground white pepper
  • 2 1/4 cups cooked Lundberg Long Grain Brown Rice
  • 1/4 cup light sour cream
  • Chopped parsley or mint for garnish

    Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 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 sour cream on each serving of soup. Garnish with parsley. Makes 6 servings.