12 carrots, thinly sliced
1 1/2 onions, thinly sliced
3/4 tsp. salt
Pinch of thyme
4 1/2 tbsp. butter
Pepper to taste
12 c. chicken broth (7 cans, 4 cans for 1/2 recipe)
1/2 c. rice

Cover crockpot with wax paper and put lid on and steam vegetables until tender. Add 12 cups chicken broth, bring to simmer. Add 1/2 cup rice and simmer for 1 hour. Put mixture in blender and blend until smooth. Salt and pepper to taste. Stir in 4 1/2 tablespoons butter at end.

Serves 8

May serve with sour cream (about 1 tablespoon) on each serving.

NOTE: My kids hate carrots, but will eat this soup. It is on the idea of cream of tomato soup. ENJOY!!