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Rice and Carrot Soup  
 
Ingredients
 
Method
 
1/2 ib. Carrots (diced small)  
Onion Sliced Thinly  
2 Pint White Stock  
1 tblspn. Wholewheat Flour  
1/2 Cup Cooked Rice  
1 oz. Butter  
1/2 tspn. Brown Sugar  
Pinch Nutmeg   
Seasoning  
Chives to Garnish( chopped).
Cook onion in butterin a large pan till golden in colour. Add flourand stir. Add carrots and slowly add stock. Bring to boil and simmer, covered for 20 minutes. Season. Add sugar, nutmeg and rice. Bring to boil again. Serve with chopped chives and fingers of whole wheat toast.
 
 
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