Instructions: Prep 15 mins Cook 25 mins

Yield: 5 cups; 85 cals per cup (17% cff / 2.2 g fat)

1. Mince the onion and celery in a food processor.

2. Heat 2 tsp oil a 4-quart pan. Add the onion and celery and cook over medium heat until soft, about 5 minutes. Add chicken broth if necessary to complete the cooking and prevent sticking.

3. Roughly chop the broccoli in the processor. Add broccoli to the pan along with the broth; bring to a boil.

4. Meanwhile, chop the red pepper and mushrooms and the tarragon. Add to the pot; along with the curry powder and pepper. Bring just to a boil, then reduce heat; cook, uncovered, until the broccoli is tender, about 15 minutes.

5. Add the cream of rice mixture; and heat to thicken; do not allow to boil. Adjust balance: salt, pepper, curry.

Original recipe used a roux of flour and butter to thicken; 1 cup whipping cream.

fresh tarragon.
* skip the celery and use all broccoflower
* A little mushroom puree soup base
* A quality curry powder.

Serve 2 for main course; 4 or 5 as soup course. Some may want to puree; we liked the coarse texture. "Addictive!"

NOTES : While many soups freeze well, this one doesnt, though it can be refrigerated for several days. - Abby

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