Recipe - Curried Cream Of Chicken Soup

6 tablespoon Sweet butter
2 cup Finely chopped yellow onions
2 Carrots, peeled & chopped
2 tablespoon Curry powder or more
5 cup Chicken stock
6 Parsley sprigs
1 Chicken, 3 pounds, quartered
One half cup Long grain rice
1 cup Half and half
10 ounce Frozen peas, defrosted
Salt and pepper to taste

1. Melt the butter in a pot. Add onions and carrots and curry powder
and cook over low heat, covered, until vegetables are tender, about
25 minutes; stir occasionally.

2. Add the stock, parsley, chicken, and rice. Bring soup to a boil,
reduce heat, and cover. Cook at a simmer for 2530 minutes, or until
chicken is done.

3. Cool chicken in stock. Remove meat from the bones, and dice it.
Reserve the meat.

4. Pour the soup through a strainer and put the solids in a food
processor bowl. Add 1 cup of the liquid and process until smooth.
Reserve the rest of the liquid.

5. Return pureed soup to the pot and add the half and half. Stir in
additional cooking stock, about 4 cups, until soup reaches desired
consistency.

6. Add reserved minced chicken and defrosted peas and simmer for 15
minutes, or until peas are done. Season to taste, and serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip