Carrot And Rice Soup Recipe

• 1 cup mashed, cooked carrots
• 1 cup water in which the carrots were boiled
• ¾ teaspoon salt
• 1/8 teaspoon pepper
• Few grains nutmeg
• 3 cups milk
• 2 tablespoons cornstarch
• 1 tablespoon corn oil
• ¾ cup cooked rice
• 1-½ teaspoons minced parsley

1. Combine the carrots, carrot water, and milk.
2. Scald, season, and thicken with the cornstarch and corn oil creamed together.
3. Add the rice, reheat and serve sprinkled with the parsley.

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