It has started raining here so it makes me think of curling up on the couch with a blanket and a book. Since that's not going to happen in my life today, the weather also makes me think of soup. Here's one of my favorite soup recipes. Let me know if you try it.
No Cream Creamy Broccoli Soup
2 medium carrots, peeled, chopped
1 medium onion, chopped
2 celery stalk, chopped
3 Tbsp oil
2 cans (14 1/2 oz each) chicken broth
2 cups water
2 small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4 1/2 cups)
1/2 cup Minute rice (I prefer brown), uncooked
2 cups milk
1/4 cup grated parmesan cheese
Cook and stir carrots, onion and celery in hot oil in large saucepan on medium-high heat 3 min. Add chicken broth and water; stir. Bring to a boil.
Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 min or until vegies are tender, stirring frequently.
Add soup, in batches, to blender or food processor container; cover. Blend until slightly pureed. Return soup to pot. Add milk and cheese; cook until heated through, stirring occasionally.
Makes 8 servings, 1 cup each.
(This recipe is from Kraft Food & Family magazine.)