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!
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INGREDIENTS
Nutrition- 1
- 4
- 1
- 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
- 1quart heavy whipping cream
- 1
- 1
-
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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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