Broccoli & Rice Soup

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.