Buchanan Carrot Soup from Mietta's Recipe Collection

3 oz Butter

Butter Butter

2 lbs Carrots

Carrot Carrot

4 1/2 pints Brown Stock

Stock Stock

Salt

Salt Salt

Cayenne Pepper or Curry Powder

Cayenne Pepper Cayenne Pepper

1/2 lb Patna Rice or 3-4 oz Pearl Barley

Rice Rice

Scrape clean carrots. Wash, dry and cut into 1/4 inch slices.

Melt 3 oz butter - add carrots.

Stew gently for an hour without browning.

Pour over brown stock.

Simmer an hour.

Sieve.

Add salt and season with cayenne or curry powder.

Stir into it boiled long grain rice or pearl barley.

Let simmer ten minutes.

Remarks
Appeared on Summer menu, 1978/79 "Buchanan Carrot Soup $2.50 (veal stock, carrots, curry and rice)"

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