French Broccoli Rice Soup
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Evaporated skim milk||12 Fluid Ounce (1 1/2 Cups, 1 Can, Carnation)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Shredded reduced fat cheddar cheese||3⁄4 Cup (12 tbs) (Kraft)|
|Uncooked instant rice||1⁄3 Cup (5.33 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Frozen cut broccoli||2 Cup (32 tbs), thawed|
|Dried parsley flakes||1 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine mushroom soup, evaporated skim milk, water, and Cheddar cheese.
Stir in uncooked rice, carrots, onion, broccoli, and parsley flakes.
Cover and cook on LOW for 3 to 4 hours.
Mix well before serving.
Serving size: Complete recipe
Calories 1300 Calories from Fat 334
% Daily Value*
Total Fat 38 g57.8%
Saturated Fat 16.4 g82%
Trans Fat 0 g
Cholesterol 133.7 mg44.6%
Sodium 3433.9 mg143.1%
Total Carbohydrates 161 g53.8%
Dietary Fiber 17 g67.9%
Sugars 67.8 g
Protein 77 g154.5%
Vitamin A 355.7% Vitamin C 344.9%
Calcium 224.6% Iron 67.3%
*Based on a 2000 Calorie diet