1/2 lb. carrots
1 med. onion
6 tbsp. butter, melted
3 tbsp. uncooked rice
4 c. chicken stock
A generous dash of thyme
1/2 tsp. salt
1/8 tsp. pepper

Slice carrots and onions. Cover and simmer in melted butter for 5 minutes. Add remaining ingredients. Simmer for 30 minutes. Process in two batches in food processor or blender until smooth. Return to saucepan and reheat. If soup is too thick, add small amount of water.