Carrot-Rice Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 | lb | Carrots, peeled and chopped |
| 1 | md | Onion, chopped |
| 1 | tb | Margarine |
| 4 | c | Chicken broth, divided |
| 1/4 | ts | Dried tarragon leaves |
| 1/4 | ts | Ground white pepper |
| 2 1/4 | c | Cooked rice |
| 1/4 | c | Light sour cream |
| Snipped parsley or mint for garnish |
Advertisement