Creamy Broccoli Rice Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 15 minutes | 35 minutes | 145 | 20 | 2g | 1210mg | 29g | 6g | 5mg |
| INGREDIENTS: | ||
| 1/3 cup water | 3 cups broccoli flowerets | 1 medium onion, chopped (1/4 cup) |
| 2 cans (14-1/2 ounces each) ready-to-serve vegetable broth | 1/2 cup uncooked brown or regular long grain white rice | 1 cup milk |
| 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves | 1/2 teaspoon salt | 1/4 teaspoon pepper |
| 1 | Heat water to boiling in 3-quart saucepan over medium heat. Add broccoli and onion. Boil uncovered 6 to 8 minutes or until broccoli is almost tender. Drain and set aside. |
| 2 | Heat broth and rice to boiling; reduce heat. Cover and simmer 18 to 20 minutes or until rice is tender. |
| 3 | Place half of the broccoli mixture and half of the broth mixture in food processor or blender. Cover and process until smooth; return to saucepan. Repeat with remaining broccoli and broth mixtures; return to saucepan. Stir in remaining ingredients; heat until hot. |