Wednesday, August 24, 2011

Broccoli and Wild Rice Soup

Broccoli and Wild Rice Soup
This one is not mine so I can not take credit. Thanks to the great folks at Taste of Home for this filling soup. I used 2% milk and full fat cream cheese. Thus, mine is not as low fat. But hey, I am a Southern girl, and us Southern girls love our creams.

My hubby cooked this meal and did a fantastic job! Now, keep in mind, the only dinners my husband will cook are Hamburger Helper or Spaghetti. If he can do it then so can you. He cooked the soup in the pressure cooker (High: 10 minutes) but I am providing the original stove-top recipe for those who do not have a pressure cooker.
(Note: I also changed the soup to cream of mushroom to stay true to a more veggie menu. The original recipe called for cream of chicken.)

Click Here for a Printable Copy

Broccoli and Wild Rice Soup
6 Servings
  • 5 cups water
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1-1/2 cups fat-free milk
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1/4 teaspoon salt
  • 3 cups frozen chopped broccoli, thawed
  • 1 large carrot, shredded (I use a zester for quick service)
  • 1/4 cup sliced almonds, toasted
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 20 minutes. Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds. Yield: 6 servings.


Tools recommended for this recipe:

Pressure Cooker (optional)


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