Broccoli Rice Soup

• Fresh or Frozen thawed broccoli – Chopped
• 1/2 cup uncooked long-grain rice to make 1 1/2 cups cooked rice
• 3 Tablespoons butter melted
• 1 10.75-ounce cans condensed cream of chicken soup
• 1 1/2 teaspoon curry powder
• Salt (Optional) and ground black pepper
• Turmeric 1/2 teaspoon
• 1/4 cup flour
• Chicken Stock
• Milk
• Cumin 1/2 teaspoon
• 1 to 2 cups shredded cheddar cheese

Instructions

1. Heat a Deep Pot and add your butter, onions and sautee.
2. Add 1/4 cup flour. Mix and combine with butter and onions
3. Slowly add milk, curry powder, turmeric, cumin, salt, black pepper.
4. Cook the broccoli just until tender; drain and add to the milk mixture.
5. Cook the rice according to package directions. Add the cooked rice to the broccoli mixture.
6. Cook on medium to low heat and stir constantly until desired soup consistency.
7. Spoon into the prepared dish and top with the cheese.