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Carrot Soup

  • carrots
  • 2 slices onion
  • sprig parsley
  • 1/4 cup rice
  • 4 tbsps. butter
  • 11/2 tsps. salt
  • few grains cayenne
  • 2 cups water
  • 2 cups scalded milk
  • 2 tbsps. flour
Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter ; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour ; bring to the boiling point, strain and serve like a rascal with a smile on your face. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk.
Submitted by Cassyjean - Torrington, CT Jul 11, 2009
15 min 30 min 45 min

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