Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 large yellow onion (chopped)
  • 4 carrots (sliced)
  • 4 cups vegetable broth
  • ½ cup wild rice (uncooked)
  • ½ cup long grain white rice (uncooked)
  • 1 ½ teaspoon dried thyme leaves
  • 1 teaspoon marjoram leaves
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups half and half
  • 2 cups broccoli florets (broken into small florets)
  • 1 cup shredded sharp cheddar
  • ½ cup sliced almonds (toasted)
  • paprika for garnish

Instruction

  • Heat a heavy-bottomed pan over medium-high heat and add the oil. Once the oil is hot, sauté the onions until tender and starting to brown, about 10-15 minutes. Add carrot and continue to cook 5 minutes until carrot is soft. Transfer cooked vegetables to the bowl of a 4-quart slow cooker.
  • Add next 8 ingredients, broth through pepper, to the slow cooker, and stir to combine. Cover and cook on low for 2 ½ to 3 hours, or until vegetables are softened and rice is cooked.
  • Mix in the half and half, broccoli, and shredded cheese, cover, and cook on low for another 60 minutes. Taste for seasonings.
  • Ladle soup into bowls, and garnish with almonds and paprika, and enjoy.