No Cream Creamy Broccoli Soup

Got this from Minute rice back of the box! *Substitute: You can use 4 1/2 cups frozen or drained canned peas, chopped asparagus or chopped leeks instead of broccoli.

• Ready In: 50 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 2  medium carrots (peeled and sliced)
• 1  medium onion (chopped)
• 2  stalks celery (chopped)
• 2  tablespoons  oil
• 2 (14 1/2ounce) cans chicken broth
• 2  cups water
• 2  bunches fresh broccoli (about 4 1/2 cups, trimmed and sliced into 3-inch lengths)
• 1⁄2 cup MINUTE White Rice (uncooked)
• 2  cups milk
• 1⁄4 cup parmesan cheese

Directions

1. Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minute Add chicken broth and water: stir. Bring to a boil.
2. Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently.
3. Add soup, in batches, to belnder or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasional.