Vegculinary Menu » Soups » Mixed Soups
Rice and Carrot Soup
Ingredients
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).
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).
Method
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.
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.