Sunday, September 11, 2011

Broccoli Wild Rice Soup

1 package (6 ounces) Uncle Ben's Chicken and Wild Rice mix
5 Cups water
1 package (10 ounces) frozen broccoli, thawed and chopped (I use any steamer bag kind)
1 medium carrot, chopped
2 Tsp dried, minced onion
1 1/2 Cups milk
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (8 ounces) cream cheese, cubed

In a large saucepan, combine rice, contents of seasoning packet, chopped carrot and water; bring to a boil.  Reduce heat; cover and simmer for 10 minutes, stirring once.  Stir in the broccoli and onion.  cover and simmer for 5 minutes.  Stir in soup, milk and cream cheese.  Cook and stir until cheese is melted. (A wire whisk works well for breaking up the cheese hunks).  Yield: 10 1-cup servings.  Goes great with Copy Cat Beer Bread.

While searching for a picture to go along with this recipe, I discovered that I had been making this recipe without the milk.  I used to wonder why it was so thick and now I know.

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