Ingredients

Instructions

  1. In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.
  2. Add broth and bring to a boil.
  3. Reduce heat and simmer 35 minutes or until rice is tender.
  4. In a blender, puree mixture for 2 minutes and then return it to the saucepot.
  5. Add the juice and cook 10 minutes.
  6. Stir in the half and half and cheese.
  7. When cheese is melted, serve up the soup.
  8. Garnish with kettle corn and some fresh chives.