While Brad, our painter, was finishing the windows and sills in the Bistro Room, Joan prepared this ready in 30 minutes or less soup.
1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.
Yield: 8 servings (about 2 quarts)