1 Tbsp. butter
1/4 c. diced onion
1/2 c. diced celery
1/2 c. diced carrot
1/2 tsp. dried thyme
5 Tbsp. white rice
4 c. chicken broth
1/8 tsp. salt
1/2 tsp. pepper
1/2 c. light cream
Melt butter in medium saucepan over medium-high heat. Add onion,
celery and carrot; cook, without browning, stirring constantly, 4
minutes, or until vegetables are tender. Add thyme and rice; cook 1
minute more. Add broth to saucepan; reduce heat to medium. Cook 15
minutes, or until rice is very tender. Season with salt and pepper.
Purée mixture in blender with cream. Serve immediately.
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