Friday, November 7, 2008

Broccoli and Rice Cream Soup

So we had a great family gathering over the weekend and served Rice Bowls. I had WAY too much broccoli, carrots, and rice leftover (none of which freeze well to use later). So I rummaged through the fridge to see what other leftovers I could pull together. I thought that the results were pretty tasty and had a friend even ask for the here it is. All measurements are approximate.

Broccoli and Rice Cream Soup (aka Leftover Soup)

6 Cups Steamed Broccoli
3 Cups Grated and Steamed Carrots
6 Cups Cooked Rice
2 Cans Cream of Chicken Soup
2 Cups Heavy Whipping Cream
3-4 Cups Milk (till desired consistency)

Mix all together and bring to a boil on the stove. Cook until desired temperature and consistency.

I think the Whipping Cream gave it the most distinct flavoring. Sweet and fat how can you go wrong? You can add salt, pepper, or other seasonings, but I found that it it was fine without.

1 comment:

Amanda said...

Thanks for putting this on. We really liked your soup. Cant wait to make it!