Cheesy Broccoli Rice & Bacon Soup
Servings 6 servings
Ingredients
- 4 slices bacon chopped
- 1/2 onion chopped
- 2 ribs celery chopped
- 1 small carrot chopped
- 1 cup long-grain white rice
- 1/2 cup white wine
- 3 cups chicken broth
- 1 tablespoon cornstarch or flour
- 2 cups broccoli florets
- 12 ounce can evaporated milk
- 4 ounces soft cheese that melts well such on fontina, chopped into small cubes
- 2 ounces extra flavorful hard or semi-soft cheese such as asiago or sharp cheddar, grated (optional)
- Kosher salt and freshly ground black pepper
- Add the bacon to a 4-5 quart Dutch oven or stock pot and turn heat to medium. Cook bacon until crisp then transfer to paper towel-lined plate.
- Saute the onions celery, and carrots in the bacon grease until the onions are translucent, about 5 minutes.
- Add the rice and stir to coat the rice in the onion mixture. Add the wine and stir, scraping up any burnt bits left by the bacon and vegetables. When most of the wine has cooked off, pour in the chicken broth, and increase heat to medium-high; bring the soup to a light boil.
- As the chicken broth heats place the cornstarch or flour in a small bowl, and add 2 tablespoons of warm to hot broth to the bowl and stir until all is dissolved to create a slurry. Add this to the soup and stir well.
- Decrease the heat to medium-low maintaining a gentle simmer for 15 minutes. Add the broccoli. Cook the broccoli until it's to your liking. I prefer a little crunch to my broccoli (when it's still relatively bright green), so I just simmer for a few minutes. If your fam need their veggies soft, keep going. Check a piece at 10 minutes and see if it's to your liking.
- Decrease the heat again to low and stir in half of the milk half of the reserved bacon, and all of the cheese. Your soup should be very thick at this point. Keep stirring to help distribute the cheese. Add more of the milk until the soup reaches the desired thickness.
- Serving suggestion: ladle into bowls and top with bacon and shredded cheese.