- 3 cups vegetable broth
- 1 cup uncooked long-grain rice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chopped broccoli
- 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.