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Export 12 ingredients for grocery delivery
Step 1
Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.
Step 2
Stir in the flour and cook for a minute or two more, again, without browning the flour.
Step 3
Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.
Step 4
Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.
Step 5
Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.
Step 6
At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.
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