No Cream Creamy Broccoli Soup edited version

[Guest guest]

I will file this version in our files, I changed the

broth line. I know it's hard to edit recipes when we

post now and then but just a reminder to make sure all

recipes are vegetarian when posting. This looks like

a great recipe.

Thanks bunches, Donna

 

 

 

 

 

 

This is cooking right now. Trying it in the crockpot

this time, but directions are for stovetop. I don't

have Minute Rice either, so I used the regular stuff

in the crock pot. Last time I used long grain

(sautéed it with the carrots) and it was great. I do

not know how it would come out with a milk substitute.

If anyone tries it that way, be sure and let me know!

 

No Cream Creamy Broccoli Soup

 

2carrots, peeled, chopped

1 medium onion, chopped

2 celery stalks, chopped

2 Tbsp oil

1/2 tsp garlic, minced

2 (14 1/2oz) cans vegetable broth

2 cups water

2 small bunches fresh broccoli, trimmed and cut into

3 " pieces, or 5 cups frozen broccoli, chopped *

2 cups Instant Rice

2 cups milk

1/4 cup grated Parmesan cheese

 

In a large stockpot, cook and stir carrots, onion and

celery in hot oil, on medium high heat for 3 minutes.

Add broth and water, stir, and bring to boil.

Stir in broccoli and rice, reduce heat to medium low.

Simmer for 15 minutes, or until vegetables are tender,

stirring frequently.

Add soup, in batches, to blender or food processor,

and puree. Return soup to pot, add milk and cheese,

and cook, stirring frequently, until heated

throughout.

 

Makes 8 (1 cup) servings.

 

* can substitute 5 cups fresh or frozen asparagus or 4

cups chopped leeks for broccoli, or any combination to

make 5 cups.

 

 

 

Backstage we're having the time

Of our lives until somebody say

Forgive me if I seem out of line

Then she whipped out her gun

And tried to blow me away.

Source: Dude Looks Like A Lady - Aerosmith