brocolli - cheddar rice soup

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

don't brown the flour too much - you want a light-colored soup!

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.