Creamy Broccoli, Rice and Cheddar Soup

One 6 oz. package Farmhouse® Broccoli au Gratin Rice
1/2 cup onion, chopped
2 cloves garlic, minced
1 Tablespoon butter or margarine
2-1/4 cups water
One 14.5 oz. can chicken broth
2 cups milk
1-1/2 cups frozen broccoli florets, thawed and finely chopped
1 cup shredded cheddar cheese
Salt and pepper to taste

1.In a Dutch oven, sauté onion and garlic in butter or margarine until tender.
2.Add water and chicken broth; bring to a boil. Stir in rice and contents of seasoning packet.
3.Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
4.Remove from heat; add milk to rice mixture, stir to combine.
5.Transfer half of rice mixture to a blender or food processor and process until smooth.
6.Return puree mixture to contents of Dutch oven; add broccoli and cook over medium-low heat stirring frequently 5-8 minutes or until broccoli is crisp-tender (do not boil).
7.Add cheese, stir until cheese is melted. Season to taste with salt and pepper.


Serving Size: Makes about six 1 & 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JAMIECEE.