Sarah's Creamy Carrot Soup

you'll need:
2 large onions, chopped 
4 tablespoons butter 
1 pound carrots, shredded
   (that's the hardest part) 
4-6 cups stock
   (chicken or your favorite stock) 
1/2 cup uncooked rice 
4 shallots or green onions, minced 
1-2 tablespoons dried chervil
   (Sarah uses this, but I've never bothered to find it & the soup's still fantastic) 
salt & pepper to taste 
1/3 cup orange juice 
1 cup heavy cream
   (I use half & half with a little extra butter & sometimes even just milk
   if that's all I've got) 
1/2 cup sour cream 
nutmeg 
around 2 hours (30 minutes actual work time) 
Serves 6-8

Saute onions in butter until translucent.
Add carrots & toss over medium heat until wilted.
Add chicken stock & bring to boil.
Add rice, shallots, chervil, salt & pepper.
Simmer 40 minutes.
Puree & bring back to boil (okay, so the puree part is hard too -- careful,
don't burn yourself!!!).
Take it off heat & add oj, cream, sour cream & dust with nutmeg.

If you want a chunkier texture, only puree half or so.
Maybe have a glass of wine while you're cooking it, too!