I found this quick and easy Broccoli Soup which features 1/2 cup Minute Rice as the thickener rather than cream. The family nominated it as a keeper.
2 medium carrots, peeled and chopped
1 medium onion, chopped
1 clove garlic
2 celery stalks, chopped
3 tblsp oil
2 cans (10 fl oz) chicken broth
2 cups water
2 small bunches broccoli, trimmed, cut into 3 inch lengths
(about 4 1/2 cups)
1/2 cups Minute Rice, uncooked
2 cups milk
1/4 cup Kraft Grated Parmesan
Cook and stir carrots, celery, onion, and garlic in hot oil in large pot on medium high heat for 3 minutes. Add chicken broth and water; stir. Bring to boil.
Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegerables are tender, stirring frequently.
Add soup, in batches, to blender or food processor container; cover. Blend until pureed. Return to pot. Add milk and cheese; cook until heated through, stirring occasionally.
Makes 8 servings, 1 cup each.
