Broccoli & Cheddar Cheese Soup

• 1 qt. onions, chopped
• 1/2 cup Kraft Calorie-Wise Zesty Italian Dressing
• 1 gal. fresh broccoli, chopped
• 10-1/2 cups water
• 4 cans 25%-less-sodium chicken broth (10 fl oz/284-mL can)
• 1 qt. skim milk
• 1 qt. long-grain brown rice, cooked
• 3 cups Kraft Shredded Medium Cheddar Cheese

1. Saute onions in dressing in large saucepan on medium heat 5 to 7 min.
2. or until crisp-tender.
3. Add broccoli, water and broth; bring to boil.
4. Simmer on medium-low heat 10 min.
5. or until broccoli is tender.
6. Stir in milk and rice; cook 5 min.
7. or until heated through, stirring frequently.
8. Pour soup into blender in batches; blend until smooth.
9. Return to saucepan; cook on medium-low heat 5 min.
10. or until heated through, stirring frequently.
11. For each serving: Ladle 1 cup (250 mL) soup into bowl; top with about 2 Tbsp.
12. (30 mL) cheese.

onions, italian dressing, fresh broccoli, water, milk, longgrain brown rice, cheddar cheese

Taken from www.kraftrecipes.com/recipes/broccoli-cheddar-cheese-soup-121707.aspx (may not work)