Broccoli & Rice Soup
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 onion, finely chopped
- 4 tablespoons butter (1/2 stick)
- 1 tablespoon garlic, minced
- 2 (6 ounce) boxes long grain and wild rice blend (with seasoning mix - 6 Ounces each)
- 2 (10 3/4 ounce) cans cream of chicken soup (10 3/4 Ounces each)
- 2 (14 ounce) cans chicken broth (14 Ounces each)
- 1 quart heavy whipping cream
- 1 lb American cheese (Velveeta)
- 1 lb broccoli (frozen & chopped)
- salt
- black pepper
- white pepper
- cayenne pepper, to taste
directions
- Thaw broccoli at room temperature, but do not cook.
- Drain broccoli in colander and set aside.
- In large pot cook long grain & wild rice according to directions on box and set aside.
- In large dutch oven melt butter and saute' onions until soft, about 30 minutes.
- Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well.
- Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking.
- Add cooked long grain & wild rice and adjust seasonings to taste.
- Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.