Carrot-Rice Soup

Name: Carrot-Rice Soup
Ingredients: 2 -3 slices bacon, chopped; 1 small onion, chopped; 1/4 cup long-grain white rice; 6 cups canned chicken broth; 4 cups sliced carrots (about 6 large); 1/2 teaspoon salt (optional); 1/2 teaspoon sugar; 1 pinch ground nutmeg; 1/4 cup fat-free half-and-half; pepper; chopped fresh parsley (optional)

11 ingredients

6 steps

Ingredients

2 -3 slices bacon, chopped
1 small onion, chopped
1/4 cup long-grain white rice
6 cups canned chicken broth
4 cups sliced carrots (about 6 large)
1/2 teaspoon salt (optional)
1/2 teaspoon sugar
1 pinch ground nutmeg
1/4 cup fat-free half-and-half
pepper
chopped fresh parsley (optional)

Directions

1

Cook bacon over medium low to medium heat, in soup pot, stirring frequently, until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain.
2

Add onion to drippings in pan. Saute until beginning to soften, about 3 minutes.
3

Add rice and stir to coat.
4

Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.
5

Puree soup in batches in blender; put into another pan. Mix in half-and-half. Season with pepper. Gently reheat if necessary.
6

Ladle soup into bowls. Sprinkle with bacon and parsley, if using, and serve.