Here's a nice soup that we enjoy. My changes are in [].

Golden Carrot Soup

1/3 c margarine [butter]
1/2 c chopped onion
2 c carrots [chopped in 1" pc]
1/2 tsp salt
3 chicken bouillon cubes [omit]
3 c boiling water [chicken stock]
1/4 c long grain rice
2 c milk [2% milk]

In medium saucepan, sautee onions in [butter] until golden. Add carrots
and toss until coated with butter. Add [stock] and rice. Cover and
simmer until carrots are fork tender and rice is cooked. Add salt.
Pour into blender 1/3 at a time and blend until smooth. Return to
saucepan. Add milk and heat.
Serves 6

My notes: A bit of rosemary is nice in this soup. It can be pressure
canned if you don't add the milk. Just label that milk is needed when
you re-heat. It can be froze doing the same way as canning but allow to
cool before putting into the freezer.