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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli & Cheddar Cheese Soup Recipe

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This recipe for Broccoli & Cheddar Cheese Soup is from The Landing Trail School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, chopped
2 Tbsp Kraft Light Italian Dressing
1 can chicken broth (10 fl. oz./284mL)
2 broth cans water
4 cups chopped broccoli
1 cup skim milk
1/2 cup minute rice, uncooked
1 cup shredded light cheddar cheese
Directions:
Directions:
Cook onion in dressing in large saucepan until tender.
Add broth, water and broccoli. Bring to boil; cook 8 to 10 min or until broccoli is tender. Stir in milk and rice. Reduce heat to medium; cook 5 min.
Pour into blender or food processor container in batches; cover. Blend until smooth. Return to saucepan; cook on low heat until heated through. Top each serving with cheddar cheese.

 

 

 

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