Broccoli Wild Rice Soup EZ
Apr 30, 2006 16:31:24 GMT -8
Post by barbogold on Apr 30, 2006 16:31:24 GMT -8
:)whether on WW or not. Thank you to everyone who has posted this recipe - it was WONDERFUL!
Broccoli Wild Rice Soup
Points: 2 per 1 cup serving
Servings: 10
Ingredients:
5 Cups Water ( I used FF chicken broth)
1 (6 oz.) Package Uncle Ben's Original Long Grain Wild Rice Mix
2 Carrots, sliced
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
1 1/2 Cups Fat Free Milk (Can also use FF half and half)
1 (8 oz.) Package Fat Free Cream Cheese, cubed
1/4 teaspoon Salt
1/2 teaspoon Pepper
1 (10 oz.) Package Frozen Chopped Broccoli
Instructions:
In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; add carrots and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted. Add Broccoli and cook over medium-low heat for 5-10 minutes or until broccoli and rice are tender.
**I used an almost-full bag of shredded carrots in place of the whole carrots sliced. I used milk and not half-and-half. I had read on here that some people have a hard time getting the ff cream cheese to melt, so I cut it into really small pieces before I put it in and then just stirred it a lot to break up the pieces. Everyone should try this - it's definitely going in my permanent recipe book!
. . . . . . . . . .
Liz
proud participant of the 5-Week-Whatever-You-Want-To-Call-It Challenge
Week 1 - 195
Week 2 - 193
And...The Czar's "Night Owls"!
Broccoli Wild Rice Soup
Points: 2 per 1 cup serving
Servings: 10
Ingredients:
5 Cups Water ( I used FF chicken broth)
1 (6 oz.) Package Uncle Ben's Original Long Grain Wild Rice Mix
2 Carrots, sliced
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
1 1/2 Cups Fat Free Milk (Can also use FF half and half)
1 (8 oz.) Package Fat Free Cream Cheese, cubed
1/4 teaspoon Salt
1/2 teaspoon Pepper
1 (10 oz.) Package Frozen Chopped Broccoli
Instructions:
In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; add carrots and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted. Add Broccoli and cook over medium-low heat for 5-10 minutes or until broccoli and rice are tender.
**I used an almost-full bag of shredded carrots in place of the whole carrots sliced. I used milk and not half-and-half. I had read on here that some people have a hard time getting the ff cream cheese to melt, so I cut it into really small pieces before I put it in and then just stirred it a lot to break up the pieces. Everyone should try this - it's definitely going in my permanent recipe book!
. . . . . . . . . .
Liz
proud participant of the 5-Week-Whatever-You-Want-To-Call-It Challenge
Week 1 - 195
Week 2 - 193
And...The Czar's "Night Owls"!