Carrot Soup
Ingredients
- 1 quart carrots
- 1 head celery
- 3 to 4 quarts water
- ½ cups rice
- 1 cup cream
- salt and pepper
Instructions
- One quart of thinly sliced carrots, one head of celery, three or four quarts of water, boil for two and one-half hours.
- Add one-half cupful of rice and boil for an hour longer.
- Season with salt and pepper and a small cupful of cream.
