Broccoli Leek Soup

• 5 cups water
• 2 cups vegetable broth
• 1 large stalk broccoli
• 1 large leek, rinsed and sliced thin (dark-green portion discarded)
• 12 cup uncooked white rice
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 12 cups cheddar cheese, shredded
• 2 tablespoons spicy brown mustard
• 12 cup heavy cream

1. Place water and vegetable broth in a large saucepan.
2. Cut stem off broccoli and peel.
3. Cut into coins.
4. Chop flowerets roughly.
5. Add coins and flowerets to saucepan.
6. Add leek, rice, salt and pepper to saucepan.
7. Bring to a boil.
8. Lower heat and simmer, covered, for 20 minutes, stirring occasionally.
9. Whirl mixture in a blender in batches.
10. Add cheese and mustard and whirl until smooth.
11. Return mixture to saucepan and stir in cream.
12. Gently heat over low heat.
13. Do not boil.
14. Serve warm, garnish with steamed broccoli flowerets, if desired.

water, vegetable broth, stalk broccoli, thin, white rice, salt, black pepper, cheddar cheese, brown mustard, heavy cream

Taken from www.food.com/recipe/broccoli-leek-soup-116107 (may not work)