Name: Carrot-Rice Soup
Yield: Makes 6 to 8 servings
Ingredients: 2 bacon slices, chopped; 1 small onion, chopped; 1/4 cup long-grain white rice; 6 cups canned low-salt chicken broth; 4 cups sliced carrots (about 6 large); 1/2 teaspoon sugar; Pinch of ground nutmeg; 1/4 cup whipping cream; Chopped fresh parsley

"Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris," writes Fanny Carroll of Eugene, Oregon. "She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. It's nice that the dishes I learned as a girl are enduring favorites in my own family. I still make the carrot and rice soup for my daughter Eileen."

A colorful soup that's smooth and rich.

Recipe notes

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