Tuesday, October 18, 2011

Creamy Vegetable Soup

4 cups chicken broth
1 cup sliced carrots
2 cups chopped potatoes
1/2 cup chopped onion
1/4 cup uncooked brown rice
4 cups coarsely chopped fresh broccoli
4 cups coarsely chopped fresh cauliflower
2 cups milk
1/4 tsp. pepper

Combine broth, carrots, potatoes, onions, and rice; cover and bring to a boil.  Reduce heat; simmer for 20 minutes.  Add broccoli and cauliflower;simmer for 20 minutes or until vegetables are tender.  Cool slightly.  Puree half of the mixture in a blender or food processor; return to kettle.  Add milk and pepper; mix well.  Heat through (do not boil).  Serves 6-8.

Notes: Brittany got this recipe in a Relief Society recipe exchange when we lived in Indiana.  We really like it and have already had it a couple of times.  The first time we had it, we didn't have any broccoli, so Brittany made it without.  I think I might actually like it a little better that way.

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