2 Tbl. butter
1 sweet onion, chopped
6-7 cups Chicken Stock
2 Tbl. honey
3 pounds of carrots, peeled and chopped
4 Tbl tomato paste
4 Tbl long grain rice
1 cup light cream or milk
1 -2 tsp. dried dill
Salt and pepper
Melt butter over medium heat. Add the onion and sauté until it starts to soften, about 5 minutes.
Add 6 cups of the stock, the honey, carrots, tomato paste and rice. Bring to a boil, then turn the heat to low and let simmer, covered for 30 – 45 minutes or until rice is quite soft.
Using blender, food processor or hand blender, puree soup.
Return to pot and add cream/milk, dill and salt & pepper to taste. If too thick for your liking, thin it with additional stock. Heat until hot.
Recipe by Parishioner, Mary Gail Bennett