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Cream Of Carrot Soup

2 cups chopped carrots. 1 small onion sliced. 2 sprays parsley. 1/4 cup washed rice. 2 cups water. 2 cups scalded milk. 1/2 cup hot cream. 1/4 cup butter. 2 tablespoons flour.

Salt, pepper.

PROCESS: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Sauté onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.