Broccoli Wild Rice Soup
Ingredients
- 5 cups water
- 1 pkg. (6ounces) long grain and wild rice mix (I use Uncle Ben's Original Long Grain and Wild Rice Mix)
- 1 can (10-3/4 ounce) reduced-fat cream of chicken soup (or cream soup of your choice)
- 1-1/2 cups skim milk
- 1- 8 oz. pkg. fat-free cream cheese, cubed
- 1/4 teasp. salt
- 1 pkg. (10 ounces) frozen chopped broccoli, thawed
- 1 large carrot, shredded ( I like to buy the pkg. shredded carrots for convienece)
- Several ounces of 2% Velveeta (to your own taste)
- 1/4 cup sliced almonds, toasted
How to make it
- In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil.
- Reduce heat; cover and simmer for about 20 minutes.
- Add the soup, milk, cream cheese, velveeta, and salt, stir until cheeses are melted.
- Add the broccoli and carrot; cook over medium low heat for 10-15 minutes or until vegetables and rice are tender.
- Garnish with almonds.