Total Time
1 Hour 10 Mins
Yield
Makes 8 cups
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

How to Make It

Step 1

Melt butter in a large Dutch oven over medium heat; add carrots and next 4 ingredients; sauté 8 minutes or until onion is tender. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 20 minutes. Stir in rice, and cook, stirring often, 18 minutes or until rice is tender.

Step 2

Remove from heat. Process mixture with a handheld blender until smooth. Stir in half-and-half, if desired. Serve with desired toppings.

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