1 c. sliced carrots
1 med. sliced onion
1 rib celery with leaves
1 1/2 c. chicken broth
1 tsp. salt
Dash cayenne
1/2 c. cooked rice
3/4 c. whipping cream

Put carrots, onion and celery and 1/2 cup broth in pan. Bring to boil. Simmer uncovered 15 minutes. Cover and simmer 15 more minutes. Place in blender with salt, pepper and rice, blend until smooth. Blend in remaining broth. Return to pan and heat. Add cream. DO NOT BOIL. Serves 6.