Creamy Carrot Soup I

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1 pound carrots, thinly sliced

2 cups defatted chicken stock, divided

2 tablespoons white rice

1/4 teaspoon dried thyme

1 bay leaf

1/2 teaspoon ground black pepper

1 1/2 cups low-fat milk

Pinch of grated nutmeg

2 tablespoons snipped chives

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