Recipe: Creamy wild rice and broccoli soup
I know I've mentioned it before, but I absolutely love fall/winter for many reasons, but one is that fact that it's cold enough to make yummy soups over and over...Yes, I make soup year round, but there is just something about the colder seasons right?
This soup is one of our family's favorites and I have been known to add turkey meat with leftovers. Originally it was a very quick meal, in that it called for frozen broccoli and a box of Uncle Bens quick Wild rice mix. However, I wanted to make it a bit "better". So I swapped out frozen broccoli for fresh and used regular wild rice and just allowed for more cooking time.
10 c. water
2 c. wild rice
1/2 onion, chopped
1-2 cubes chicken bouillon
2 c. shredded carrots
4-5 c. chopped broccoli
2 cans organic cream of chicken soup
2 8oz. pkgs. organic cream cheese
Additional: garlic powder, onion powder, pepper to taste
In a large saucepan, add water, wild rice, onion and bouillon cubes. Cook for 30 minutes. Add carrots, cream of chicken soup, and cream cheese. Stir until cream cheese melts. Add broccoli during the last 15 minutes so they don't overcook (ya don't want mushy broccoli). Season to taste. Serve with crusty bread and a yummy salad.
You won't be sorry you tried this one.
What is your favorite winter soup?
With Joy Unquenchable,