2 tbsp. butter
3/4 c. finely chopped onions
3 c. finely chopped carrots
4 c. chicken stock or bouillon
2 tsp. tomato paste
2 tbsp. plain white raw rice
Salt
White pepper
1/2 c. skim milk
1 tbsp. soft butter

In a 3 or 4 quart saucepan, melt the butter over moderate heat. Stir in the onions and cook, stirring occasionally, for 5 minutes, or until they are soft but not browned. Add the carrots, chicken stock, tomato paste and rice and simmer gently, uncovered for 30 minutes. Put in a blender and blend until smooth. Season it with salt and pepper and stir in the milk. Before serving, return to low heat and bring it to a gentle simmer. Remove from heat, stir in the butter and serve.