Creamy Carrot Cheddar Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a creamy, hot, nutritious comfort food. Freezes well and children just love it, Big children too. Ingredients:
ingredient |
vegetable oil 1 tbsp |
onion, chopped |
6 carrots, chopped |
chicken stock 5 cup |
rice 2 tbsp |
worcestershire sauce 1 tsp |
dried thyme 1/4 tsp |
bay leaf 1 |
- pepper to taste |
milk 1 1/2 cup |
old cheddar cheese, shredded 1 cup . |
Directions:
1. In a large saucepan; heat oil over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened.
2. Add carrots, stock, rice, worcestrshire sauce, thyme, bay leaf and pepper. Bring to boil. Reduce heat to low and simmer for 25 minutes or until carrots are tender. Discard bay leaf.
3. In blender, puree soup, in batches if necessary, until smooth. Return to saucepan and add milk. Bring to simmer. Stir in cheese. Heat over low heat until melted, stirring often.
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