Broccoli and cheese soup made with chicken broth or boullion and Minute Rice.
Total Time: 30 minutes, I don't rush when making this recipe.
Yield: 10 to 15 servings
Ingredients:
- 2 10 oz. package broccoli, chopped
- 1 cup onion, chopped
- 3 Tbsp butter
- 6 cups broth or 6 boullion cubes with 6 cups liquid (milk or water)
- 3/4 cup Minute Rice
- 1/2 tsp garlic powder
- 1/8 tsp peppercorn pepper or regular pepper
- 1 lb Velveeta Cheese
Steps:
- Cook chopped broccoli according to package directions, set aside.
- Saute onion in butter.
- Add chicken bullion cubes with milk or water to make it broth, or substitute chicken broth for the bullion cubes and liquid. Bring this mixture to a boil.
- Add the rice, and cook for 3 minutes. Then stir in broccoli, garlic powder and pepper and cook three more minutes.
- Add Velveeta cheese and stir until cheese has melted.
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