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Carrot and Ham Soup
2 tb Butter
1 Onion, chopped
3 c Carrots, sliced
4 c Chicken stock
1 c Cooked ham, cubed
pn Dried thyme
1/4 c Long-grain rice
2 tb Fresh parsley, chopped
1/4 ts Salt
in large saucepan, melt butter over medium heat; cook onion and carrots for about 5 minutes or just until softened. Stir in chicken stock, ham and thyme; bring to boil.
Stir in rice; cover and simmer over medium-low heat for 25-30 minutes or just until carrots and rice are tender. Stir in parsley and salt; season with pepper to taste.
Makes 7 cups, or 4 servings
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