Puree Of Carrot And Rice Soup Recipe
Ingredients
| 8 ounces carrots, sliced thin | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Onion flakes | 1 Tablespoon, dehydrated | |
| 1 1/2 cups chicken bouillon | ||
| Thyme | 1/4 Teaspoon | |
| 1 cup cooked enriched rice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook carrot, celery, onion flakes and chicken bouillon in covered saucepan for about 15 minutes, or until vegetables are soft.
Puree in blender, add salt, pepper and thyme, and serve immediately over 1/2 cup rice in each of two soup bowls.
Puree in blender, add salt, pepper and thyme, and serve immediately over 1/2 cup rice in each of two soup bowls.
Chef
