Buchanan Carrot Soup

Ingredients

• 2 quarts carrot soup
• good brown stock or strong beef broth
• 1 tablespoon fine currie-powder
• 6 to 8 ounces Patna rice
• cayenne pepper

Instructions

1. Make two quarts of soup by the foregoing carrot soup receipt, using good brown stock or strong beef broth.
2. Mix a tablespoonful of fine currie-powder smoothly with a little liquid.
3. Boil the curried mixture in the soup for ten minutes.
4. Alternatively, if not using currie-powder, season the soup rather highly with cayenne pepper.
5. Stir into the soup from six ounces to half a pound of Patna rice that has been boiled dry and tender as for a currie.
6. Allow the whole to remain by the side of the fire without even simmering for ten minutes longer.
7. Serve immediately.