Rice & Broccoli Soup
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 cups cooked brown rice
- 1 (10 ounce) package frozen broccoli
- 1 (10 3/4 ounce) can cream of chicken and mushroom soup
- 2 cups low-fat milk
- 1 lb Velveeta Mexican cheese, cubed
- 2 teaspoons butter or 2 teaspoons margarine
- 1⁄4 teaspoon black pepper
- paprika
directions
- Cook broccoli according to package directions in a large saucepan.
- Drain well and add remaining ingredients, except paprika to broccoli in saucepan.
- Cook over medium to low heat, stirring frequently until thoroughly heated and cheese has melted.
- Sprinkle with paprika before serving.
- May substitute regular Velveeta cheese for Mexican Velveeta; Cream of Mushroom soup for Creamy Chicken Mushroom soup.
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Reviews
-
I thought this soup was fantastic. Unfortunately I am watching calories and couldn't quite bring myself to put the whole amount of cheese in. Just used about 2/3. Probably could have gotten by with half. I used fresh broccoli and steamed just a bit. I had leftover brown rice, which is why I tried this. I will make this again when I can indulge without so much guilt!!!
RECIPE SUBMITTED BY
Sissylu
Jonesboro, Arkansas
I live in Arkansas, and no, not on a farm nor in the "country"...I guess you could say I'm a city chick, but a true southern girl at heart.
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