2 c. McKays chicken broth
8 med. carrots, sliced
4 med. onions, sliced
1 c. rice, cooked
1 c. non-dairy cream
4 tbsp. polyunsaturated butter

Saute onions until golden. Add carrots and broth. Bring to a boil and simmer, covered, until carrots are soft. Put ingredients in blender along with rice and cream. Salt to taste. Serve hot or cold.