Golden Carrot Soup

Ingredients
1/3 c butter
1/2 c chopped onion
2 c thinly sliced carrots
3 chicken bouillon cubes
3 c boiling water
1/3 c long-grain rice
1/2 tsp salt
2 c milk


Method
Sauté onions in butter until golden. Add carrots and toss until coated with butter. Add bouillon cubes, water and rice; cover and simmer until carrots are tender, and rice is cooked. Add salt. Add to blender one third at a time and blend until smooth. Return to saucepan; add milk and heat.

Makes six 8-oz. (250 mL) servings.

Source
Clipped from a Milk Calendar from the Dairy Bureau of Canada from the late 1970s or early 1980s. You can see this recipe here, where it’s identified as 1979.

Comments

• 1/3 cup of butter! That adds up to 2 tsp per serving. I would make it with about 1—2 Tbsp in total nowadays. 
• I’d also taste the soup before adding the final 1/2 tsp of salt; adding it would depend on how salty the bouillon is.
• Any rice would do, I think; it doesn’t necessarily have to be long grain.
• You can use potato instead of rice.
• Taste of Home has a version that increases the onion (relatively), adds garlic, reduces the butter, and garnishes the finished soup with parsley. It looks good. The recipe contributor is Canadian; my guess is that her version is based on the Milk Calendar’s recipe.
• Make the soup vegetarian by using vegetable broth or bouillon cubes, or vegan by also using olive oil instead of butter and a non-dairy milk (sorry, Dairy Bureau).