12 carrots, thinly sliced
1-1/2 onions, thinly sliced
3/4 tsp. Salt
Pinch of thyme
4 1/2 tbsp. Butter
Pepper to taste
12 c. chicken broth (7 cans, 4 cans for 1/2 recipe)
1/2 c. rice
Cover crockpot with wax paper and put lid on and steam
vegetables until tender. Add 12 cups chicken broth, bring to
simmer. Add 1/2 cup rice and simmer for 1 hour. Put mixture in
blender and blend until smooth. Salt and pepper to taste. Stir
in 4-1/2 tablespoons butter at end. Serves 8 May serve with sour
cream (about 1 tablespoon) on each serving.
