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Broccoli-Cheddar Soup
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| 5 cups | water |
| 1 head | broccoli-tough ends trimmed and stems peeled |
| 2 onions-chopped | |
| 1/3 cup | long-grain white rice |
| 2 cups | milk |
| 1 tsp | salt |
| 1/4 tsp | black pepper |
| 2 cups | shredded cheddar cheese |
| 2 tbs | spicy brown mustard |
Bring water to boiling in a large sauce pan.
Coarsely chop broccoli and add to water in sauce pan with onions,rice, milk, salt, and pepper. Simmer until vegetables are tender, about 20 minutes.
Working in batches, transfer vegetables with some liquid to a food processor or blender. Add cheese and mustard. Whirl until smooth, about 2 to 3 minutes.
Return soup to saucepan. Add more milk if desired. Gently reheat over low heat, do not let boil.
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