Broccoli & Rice Soup

Name: Broccoli & Rice Soup
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 3/4 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

13 ingredients

8 steps

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 3/4 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

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.