Ingredients55 m servings 183 cals
- In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 30 to 40 minutes, until very well cooked. Remove from heat and let stand, covered, 5 minutes.
- In a food processor or blender, combine mushroom soup, broccoli and cooked rice. Puree until smooth. Store, tightly covered, in refrigerator.
Per Serving: 183 calories; 3.6 g fat; 32.9 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 564 mg sodium. Full nutrition
ReviewsRead all reviews 5
Condensed cream soups have WAY too much sodium for adults, let alone young children.
I am a lapband patient and it worked great for me- I added some protein to it when I pureed though. Great flavors!