Curried Cream Of Chicken Soup -

2 c Finely chopped yellow onions

2 Carrots, peeled & chopped

2 tb Curry powder or more

5 c Chicken stock

6 Parsley sprigs

1 Chicken,

3 pounds, quartered

1/2 c Long grain rice

1 c Half and half

10 oz Frozen peas, defrosted

Salt and pepper to taste 1. Melt the butter in a pot. Add onions and carrots and curry powder and 25 minutes; stir occasionally.

2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce

25-30 minutes, or until chicken is done.

3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve

the meat. 4. Pour the soup through a strainer and put the solids in a food processor 1 cup of the liquid and process until smooth. Reserve the rest of the liquid.

5. Return pureed soup to the pot and add the half and half. Stir in

4 cups, until soup reaches desired consistency.

6. Add reserved diced chicken and defrosted peas and simmer for minutes, or until peas are done. Season to taste, and serve.