Peel and slice 6 carrots very thin. Omit onions, or if leeks are not available use onions, but do not use both onions and leeks. Sauté carrots in the butter along with the leeks for about 30 minutes. Add flour, then liquids (not the crème) and seasonings. Cook-stir 10 minutes, then press through food mill. Finish with crème. Garnish with ½ cup cooked rice.