We are a week away from the official start of Fall, but I always consider the first SEC kickoff to be the start of our Fall! Autumn, with all of it's painted leaves, brisk winds and snugly scarves make up my favorite season. I have and will attempt almost every pumpkin recipe I see and I always start craving hot soups at the turn of the season. Today, Mags and I ran our usual errands for Wake Up and headed home for lunch and nap time. I've decided to "pantry shop" this week to help buffer the grocery budget and this is what I can up with for pantry broccoli cheddar soup! These are ingredients that I try to keep in my pantry/fridge most always.
Pantry Broccoli Cheddar Soup:
Total time: about 30 minutes
Ingredients
1 bag frozen broccoli
2 cans evaporated milk
1 bag (2 cups) shredded cheddar cheese
1 15oz can cream of mushroom soup
1 box Zatarains long grain wild rice
1 C Milk (optional)
Salt & Pepper
Directions
Prepare rice as directed
Boil/steam broccoli to desired softness & salt to taste
Set both aside
Empty canned milk, soup and cheese into a large pot and cook on low/medium until cheese is melted and mixture is hot--stirring constantly to avoid scalding
Add in desired amount of rice and broccoli and stir gently.
Salt and pepper if needed, add milk to desired thickness
* I added all of the rice and broccoli and 1 cup of milk
The rice has great seasoning so you won't need a lot of additional salt and pepper! This is a super easy and inexpensive meal and definitely a keeper. Now onto more pumpkin recipes!