Broccoli & Rice Soup

I found this recipe on another site and I believe it was CopyKat, but I'm not 100% sure. So if you were the kind person that posted this recipe please step forward and take the accolades for this wonderful soup. I did tweak it a bit by adding the minced garlic and the chicken broth because I found it to be a bit thick. The original recipe did not call for the salt, red, white & black pepper, but I found it needed the additional seasonings. I could only find chopped frozen broccoli in 10 ounce packages so I used a total of 20 ounces with no problems. This is comfort food at it's finest - warm, cheesy, flavorful and oh so good!

• Ready In: 2 hrs
• 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 3/4ounce) 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

1. Thaw broccoli at room temperature, but do not cook.
2. Drain broccoli in colander and set aside.
3. In large pot cook long grain & wild rice according to directions on box and set aside.
4. In large dutch oven melt butter and saute' onions until soft, about 30 minutes.
5. Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well.
6. Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking.
7. Add cooked long grain & wild rice and adjust seasonings to taste.
8. Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.