Ingredients

• ⅓ cup butter
• ½ cup chopped onion
• 2 cups thinly sliced carrots
• 3 chicken bouillon cubes & 3 cups boiling water
• OR 3 cups of Campbell’s chicken broth
• ¼ cup long grain white rice
• ½ teaspoon salt
• 2 cups milk

Directions

In a medium saucepan, sauté onions in butter until golden. Add carrots and toss until coated with butter. Add bouillon cubes and water (or chicken broth) and rice; cover and simmer until carrots are fork-tender and rice is cooked. Add salt. Add to blender one third at a time and blend until smooth. Return to saucepan; add milk and heat.

Makes six 8 oz. servings.