Melt butter in medium saucepan over medium-high heat. Add
onion, celery and carrots; cook without browning, stirring
constantly, 4 minutes or until vegetable are tender. Add thyme and
rice and cook 1 minute more.
Add broth to saucepan; reduce heat to medium. Cook 15 minutes
or until rice is very tender. Season with salt and pepper.
Puree mixture in blender with cream; serve immediately.
Originally Submitted
9/16/2012
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