Friday, October 23, 2009

Broccoli Wild Rice Soup

I will probably be posting a lot of soup recipes in the future as it is finally beginning to be fall-like here in AZ and soup is one of my favorite dishes. This one is very thick and filling. When reheating it the next day, be sure to add some water or milk to thin it out a bit. I recently took this to our Relief Society's Super Saturday.


1 pkg. (6 oz) chicken and wild rice mix (ex: Uncle Ben's)
5 cups water
1 pkg. (10 oz) frozen chopped broccoli, thawed
1 medium carrot, coarsely shredded
2 tsp. dried minced onion
1 can (10 3/4 oz) condensed cream of chicken soup
1 pkg. (8 oz) cream cheese, cubed

In a large saucepan, combine rice, contents of seasoning packet, and water; bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring once. Stir in broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted.

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