2 tbsp. butter
2/3 c. chopped onions
3 c. finely chopped carrots
1 qt. chicken broth
2 tbsp. uncooked rice
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. light cream
Chopped parsley (garnish)

Melt butter in large saucepan. Add onions and cook until soft. Add carrots, chicken broth, rice and seasonings. Simmer, uncovered, 30 minutes. Puree soup through a food mill. Return to saucepan and add cream. Heat just to boiling. Garnish with chopped parsley. Makes 5 cups.