brocolli - cheddar rice soup

Name: brocolli - cheddar rice soup Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 1 large onion chopped; 2 large celery stalks diced; 2 large carrots diced; 1/4 cup margarine; 1/4 cup flour; seasoned salt pepper thyme tarragon to taste; 1 tsp. mustard powder; 1 shake red pepper flakes; 3 quarts (96 oz.) chicken stock; 1 cup milk; 2 cups shredded cheddar cheese; 2 cups Knorr Rice Sides Cheddar-Brocolli blend; nutmeg to taste

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 10

Ingredients

1 large onion, chopped2 large celery stalks, diced2 large carrots, diced1/4 cup margarine1/4 cup flourseasoned salt, pepper, thyme, tarragon to taste1 tsp. mustard powder1 shake red pepper flakes3 quarts (96 oz.) chicken stock1 cup milk2 cups shredded cheddar cheese2 cups Knorr Rice Sides Cheddar-Brocolli blendnutmeg to taste

Directions

Melt margarine in large Dutch oven. Add onion, celery, and carrot and cook until vegetables are soft. Add salt, pepper, thyme, tarragon, and mustard powder. Shake in a few red pepper flakes for heat. Stir in the flour and let cook until bubbly and slightly browned. Pour in chicken stock and bring to boil. Add brocolli and cook until all vegetables are done. Remove all vegetables with slotted spoon to a blender, adding some of the stock. Puree until smooth and return to pot. Add milk, cheese, and rice and cook until cheese melts completely, Add nutmeg to taste, and adjust seasonings as needed.

Serving Size: makes 10 2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MARMAERT.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 243.5
Total Fat: 14.0 g
Cholesterol: 32.8 mg
Sodium: 1,552.0 mg
Total Carbs: 21.4 g
Dietary Fiber: 1.3 g
Protein: 10.4 g

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