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Print this Recipe    Parsnip Rice

Parsnip Soup with Rice
serves 8 to 10

3 cups sliced parsnips
1 1/2 tablespoons raw rice
4 cups chicken broth
1 small onion, chopped
3 cups thin cream
salt and pepper, to taste

Put parsnips, rice, onion and broth in large sauce pan. Cook slowly
until parsnips are soft. Cool in pan slightly. Pour into electric
blender and blend until smooth. Return to pan. Add cream slowly.
Reheat slightly. Do not let boil. Add salt and pepper.

Variations:

Substitute 3 cups sliced carrots for parsnips.

Use 1 1/2 cup sliced parsnips and 1 1/2 cup sliced carrots in place
of all parsnips.

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