Broccoli & Rice Soup

Ingredients

• 1 onion, finely chopped
• 4 tablespoons butter (1/2 stick)
• 1 tablespoon garlic, minced

• 2 (6 ounce) boxes long grain and wild rice blend (with seasoning mix - 6 Ounces each)

• 2 (10 3/4 ounce) cans cream of chicken soup (10 3/4 Ounces each)

• 2 (14 ounce) cans chicken broth (14 Ounces each)
• 1 quart heavy whipping cream
• 1 lb American cheese (Velveeta)
• 1 lb broccoli (frozen & chopped)
• salt
• black pepper
• white pepper
• cayenne pepper, to taste

Directions

1. 1

   Thaw broccoli at room temperature, but do not cook.

2. 2

   Drain broccoli in colander and set aside.

3. 3

   In large pot cook long grain & wild rice according to directions on box and set aside.

4. 4

   In large dutch oven melt butter and saute' onions until soft, about 30 minutes.

5. 5

   Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well.

6. 6

   Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking.

7. 7

   Add cooked long grain & wild rice and adjust seasonings to taste.

8. 8

   Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.