Creamy Carrot Soup

INGREDIENTS

  • 4 carrots, diced
  • 2 onions, diced
  • 1 stick celery, diced
  • 1 stock cube
  • 1 cup water
  • 1 tblspn margarine
  • 1 cup milk
  • 1/4 cup cooked rice

METHOD

  • Saute all vegetables in margarine
  • Add dissolved stock cube in water to vegetables
  • Simmer until vegetables are tender and add 1 cup of milk
  • Heat through and blend with cooked rice
  • Heat soup, but do not boil!

Jill Fisher