Broccoli Wild Rice Soup
5 cups water
1 (6-ounce) package long grain and wild rice, with seasoning
1 (10 3/4-ounce) can reduced fat, reduced sodium cream of chicken soup
1 1/2 cups 1 percent milk
1 (8-ounce) package fat-free cream cheese, cubed
1/4 teaspoon salt
1 (10-ounce) package frozen chopped broccoli, thawed
1 large carrot, shredded
1/4 cup sliced almonds, toasted
In large saucepan, combine water, rice and contents of seasoning packet and bring to a boil. Simmer, covered, for 20 minutes.
Add cream of chicken soup, milk, cream cheese and salt. Stir until cheese melts.
Add broccoli and carrots and cook on medium-low for 5 to 6 minutes, or until vegetables are tender.
Garnish with almonds