Curried Cream Of Chicken Soup

Directions

1. 1. Heat the butter in a pot. Add in onions and carrots and curry pwdr and cook over low heat, covered, till vegetables are tender, about 25 min; stir occasionally.
2. 2. Add in the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 min, or possibly till chicken is done.
3. 3. Cold chicken in stock. Remove meat from the bones, and dice it.
4. Reserve the meat.
5. 4. Pour the soup through a strainer and put the solids in a food processor bowl. Add in 1 c. of the liquid and process till smooth.
6. Reserve the rest of the liquid.
7. 5. Return pureed soup to the pot and add in the half and half. Stir in additional cooking stock, about 4 c., till soup reaches desired consistency.
8. 6. Add in reserved diced chicken and defrosted peas and simmer for 15 min, or possibly till peas are done. Season to taste, and serve.