1 c. sliced carrots
3 tbsp. butter
1/2 c. chopped onion
4 c. low salt chicken broth
1 bay leaf
1 tsp. dried basil
1 tsp. sugar
1/2 tsp. nutmeg
1/3 c. uncooked white rice
1/2 c. Half & Half (whole milk may be substituted)

Saute carrots for 5 minutes in butter without browning. Add onion and saute 3 minutes more. Add stock, bay leaf, basil, sugar, nutmeg and rice. Cover and simmer for 30 minutes. Remove bay leaf. Puree mixture and add Half & Half. Heat to serving temperature.