Recipe - Carrot-Rice Soup

1 pound Carrots, peeled and chopped
1 md Onion, chopped
1 tablespoon Margarine
4 cup Chicken broth, divided
One fourth teaspoon Dried tarragon leaves
One fourth teaspoon Ground white pepper
2 One fourth cup Cooked rice
One fourth cup Light sour cream
Snipped parsley or mint
for garnish

Cook carrots and onion in margarine in large saucepan or Dutch oven over
mediumhigh heat 23 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 soup
cream on each serving of soup. Garnish with parsley.

Makes 6 servings.

Favorite recipe from USA RICE COUNCIL.