1/2 c. butter (1 stick)
1 lb. carrots scraped and sliced
1 lb. onion peeled and chopped
1 qt. boiling water
1/4 c. rice
1 tsp. salt
2 tbsp. flour
2 c. beef bouillon
1 c. bread cubes for croutons

1. Melt 1/4 cup butter in heavy kettle.

2. Saute carrots and onions gently for 20 minutes.

3. Add water, rice and salt, cook 25 minutes.

4. Buzz mixture in blender to make puree.

5. Melt 2 tbsp. butter and flour to make a light roux, stir in bouillon and pureed carrot mixture. Heat well.

6. Saute bread cubes in 2 tbsp. butter until golden. Use more butter if necessary.

7. Drain on paper toweling.

8. Place croutons in tureen, pour soup over and serve.

Six servings. Double recipe makes three quarts of soup.

May use 3 beef or chicken bouillon cubes, dissolved in 2 cups water. (I prefer chicken bouillon cubes).