Carrot Soup

2/3  lb   carrots, peeled, sliced
1    med  onion, peeled, diced
1    tsp  fresh ginger, minced
3    TBS  butter
3    TBS  olive oil, light
1/2  cup  white wine
3    TBS  rice, uncooked
4    cups chicken stock
          (or two 14 oz cans chicken stock)
1/4  tsp  thyme, dried
1/2  tsp  salt
1/8  tsp  black pepper

Saute carrots, onion and ginger in fat.
Add white wine.  Add all other ingredients.
Bring to boil.  Simmer for 1/2 hour, until
rice is tender.  Let cool slightly.  Liquefy
in blender.  Reheat to serve.

Adapted from Wayne Sartis., 199711213