We often eat meat-free on Mondays (thanks to Paul McCartney) and this little speedy soup is always a welcome sight on the stove! Recipe serves two but it can easily be doubled.
2 tbsp chopped onion
1 tbsp butter
1 cup chicken broth
1 package frozen broccoli and cheese sauce, thawed
1/2 cup cooked long grain rice
1/4 cup heavy whipping cream
1. In a saucepan, cook onion in butter until tender. Stir in chicken broth and broccoli with cheese sauce. Bring to a boil. Reduce heat; simmer for five minutes, uncovered.
2. Add rice and cream. Cook 3-4 minutes longer or until heated through and broccoli is tender (do not boil).
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