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Garden Cheddar & Rice Soup Recipe

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This recipe for Garden Cheddar & Rice Soup is from Eating In: Our Favorite Recipes, 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:  
3 cloves garlic, smashed
2 tbsp. olive oil
2 cups chopped broccoli
2 cups chopped cauliflower
6 cups chicken broth
1 tsp. dill
1 tsp. onion powder
2 tsp. dried mustard
1 cup uncooked minute rice
2 tsp. cornstarch mixed with 2 tsp. water
2 cups shredded cheddar cheese
1/2 cup sour cream
Directions:
Directions:
Heat oil in stock pot, add smashed garlic. Stir for 30 seconds; add broccoli and cauliflower. Add dill and onion powder, stir so that broccoli and cauliflower are evenly coated with seasonings. Continue cooking for about another minute or so.

Add chicken broth (should just cover vegetables). Boil until vegetables are very tender. Puree vegetables and broth (I use an immersion blender, but any blender will work). Add dried mustard and rice, return to boil.

After rice is cooked through, add cornstarch and water mixture to help thicken the soup. Add cheese and sour cream. Serve after cheese is melted and incorporated in the soup.

 

 

 

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