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Potage, Livonien

Finely slice a carrot, a turnip, two branches celery, two leeks, two white onions and two branches parsley. Place in saucepan with an ounce butter and gently brown for ten minutes, frequently stirring meanwhile, then moisten with two and a half quarts broth, adding three ounces raw rice. Season with a teaspoon salt, half teaspoon pepper and let boil for one hour. Press the soup through sieve into another saucepan, pour in a gill cream, then continually mix until it comes to a boil, pour into a soup tureen with bread croutons and serve.