Recipe - Cream Of Fresh Carrot Soup (Wash)

5 tablespoon Butter
2 md Onions; chopped or finely
cut or sliced up
2 Cloves garlic; minced
2 One fourth pound Carrots; scrubbed and thinly
cut or sliced up (use processor)
2 cup Water
3 cup Chicken broth
1 cup Brown rice; raw
2 teaspoon Dried basil
1 teaspoon Dill weed
One fourth cup Fresh parsley
1 One half teaspoon Salt; (or to taste)
3 cup Milk; or half&half
1 tablespoon Tamari
One half teaspoon White pepper

Cook onion and garlic in large pot until soft. Add remaining ingredients,
except milk (or half & halt).

Bring to boil, then reduce heat and cook on low until rice is cooked.

Remove from heat and pure'e in blender. Place back on stove, heating until
it reaches boiling. Reduce heat, add milk and serve.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Calico Cupboard, Mt Vernon, Wash.