Review of last recipe - I was hoping this would turn out delicious (because it was still alot of work even though I didn't even make my own fish stock), and it was, but I'm tossing the recipe because there's no way I want to spend this much time making soup. I used "Better than Bouillon" brand fish stock (for the first time) and it was a really good substitute for the homemade fish stock (or the one I was going to pick up from my fishmonger ... never got there with all the bad weather we're having, I only got as far as the local grocery store).

TODAY'S RECIPE - CARROT CREAM SOUP

4 servings

2 tbsp (1/4 stick) butter
1 lb. carrots, peeled and diced
2 cups water (I want to substitute chicken stock for more flavor, but I'm going to stick with the recipe)
pinch of salt
2 tbsp rice
1 fresh thyme sprig or 1/4 tsp dried
1 bay leaf
pinch of sugar (optional)
freshly ground pepper
1 cup (or more) milk
1/3 cup whipping cream

Melt butter in heavy medium saucepan over low. heat. Add carrots and cook, stirring frequently, until barely soft, about 10 minutes. Mix in 1 cup water and salt. Bring to boil over high heat. Reduce heat and simmer until very tender, about 7 minutes. Remove 1/4 cup carrots with slotted spoon and set aside for garnish. Stir in remaining 1 cup water, rice thyme, bay leaf and sugar (if desired). Season with pepper. Bring to boil over high heat. Reduce heat, cover and simmer until rice is very tender, about 25 minutes.

Discard thyme and bay leaf. Transfer carrots and rice to blender, using slotted spoon, and puree until smooth. With machine running, gradually add cooking liquid and blend until smooth. Return soup to saucepan. Place over low heat and simmer 5 minutes, stirring frequently. Add 1 cup (or more) milk to reach desired consistency. Adjust seasoning. (Can be prepared 2 days ahead. Cover and refrigerate.)

Just before serving, reheat soup in heavy medium saucepan over medium-low heat, stirring frequently. Reheat reserved carrots in small saucepan over low heat, stirring constantly. Ladle soup into bowls. Garnish each serving with diced carrots.