4 slices bacon
1 sm. onion, chopped
6 carrots, scraped and sliced (2 1/2 c.)
2 1/2 c. chicken broth
1 c. water
3 tbsp. uncooked rice
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
2 tbsp. heavy cream OR
2 tbsp. evaporated milk

Optional: can use 2 tablespoons butter

Cook bacon in saucepan until crisp. Remove bacon, crumble and reserve. Pour off all but 2 tablespoons fat. Cook onion in fat until tender (3 minutes). Add carrots; cover pan, lower heat, simmer for 5 minutes.

Stir in broth, water, rice, and season. Simmer for 1 hour or until rice is tender; cool. Puree soup, part at a time, in blender. Return soup to saucepan; heat to boiling, stir in cream. Garnish with reserved bacon and/or 2 tablespoons chives.