Carrot Soup

12 carrots, thinly sliced
1 1/2 onions, thinly sliced
3/4 teaspoon salt
pinch of thyme
4 1/2 tablespoons butter
pepper to taste
12 cups chicken broth
1/2 cups rice

Put everything except butter in crockpot.

Cook on low 6 to 8 hours. Put mixture in blender and blend until smooth. Salt and pepper to taste.

Stir in 4 1/2 tablespoons butter at end.

Serves 8. May serve with sour cream on each serving.