 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is such a delicous soup, and another recipe that is so easy to make - This recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medum saucepan over medium heat 5 minutes. Ingredients:
1 tbps. butter |
3/4 cup onion, diced |
3/4 cup celery, diced |
1/2 cup carrot, diced |
1/2 teaspoon dried thyme |
5 tablespoons white rice |
4 cups chicken broth or 4 cups vegetable broth, low-sodium |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup light cream (half and half) |
Directions:
1. Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
2. Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
3. Purée mixture in blender with cream; serve immediately.
4. SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.
|
|