Broccoli Soup---fixed and vegan optional
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP
I fixed this to really be a crockpot recipe (I adjusted it at home).
Serving Size : 8
4 tablespoons butter (or margarine)
a small 1/2 cup finely chopped celery
1 cup chopped onion
about 3/4 cup carrots -- thinly sliced (1 to 2)
1 cup water
1/4 cup rice, uncooked
1/8 teaspoon chili powder
1.5 large heads broccoli (about a pound)
1 can cream of mushroom soup (mine was mushroom and roasted garlic--if not condensed, put in much less milk)
1 cups (plain soy or) 2% low-fat milk (about half this much if your canned soup is not condensed)
paprika -- for garnish
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets. Save a few tops for garnish. Stir broccoli into soup and slow cook on low for at least 3 hours. Puree the soup in batches in the blender or food processor, add the milk and blend until smooth. (Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is.) Anyway, you want to reheat the soup for at least an hour on low. Garnish bowls of soup with paprika and broccoli florets.
d-arte changed the recipe from here: http://www.cookingcache.com/crockpot.html
I fixed this to really be a crockpot recipe (I adjusted it at home).
Serving Size : 8
4 tablespoons butter (or margarine)
a small 1/2 cup finely chopped celery
1 cup chopped onion
about 3/4 cup carrots -- thinly sliced (1 to 2)
1 cup water
1/4 cup rice, uncooked
1/8 teaspoon chili powder
1.5 large heads broccoli (about a pound)
1 can cream of mushroom soup (mine was mushroom and roasted garlic--if not condensed, put in much less milk)
1 cups (plain soy or) 2% low-fat milk (about half this much if your canned soup is not condensed)
paprika -- for garnish
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets. Save a few tops for garnish. Stir broccoli into soup and slow cook on low for at least 3 hours. Puree the soup in batches in the blender or food processor, add the milk and blend until smooth. (Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is.) Anyway, you want to reheat the soup for at least an hour on low. Garnish bowls of soup with paprika and broccoli florets.
d-arte changed the recipe from here: http://www.cookingcache.com/crockpot.html