1/4 c. butter
5 med. carrots, finely chopped
1 onion, finely chopped
1 tsp. salt
4 c. chicken stock
1/2 c. rice
1 c. light cream

Melt butter in large saucepan. Add carrots, onion and salt. Cover; simmer for 15 minutes, stirring constantly. Add chicken stock and rice. Simmer, covered, for 45 minutes or until carrots are very tender. Strain through a fine sieve or blend in blender. Reheat, adding cream and serve. Makes 1 1/2 quarts soup.