I saw this recipe in Cooking Light and thought it was an interesting way to give soup a creamy taste. They use brown rice - weird huh? I knew I had to try it. Well and you know I had to muck about with it because it didn't sound like they had enough flavor in it. Broccoli Cream Soup (Adapted from Cooking Light) 1/2 c brown rice 4 c chicken stock 1 T olive oil 1 onion, chopped 3 clove garlic, minced 1 1/4 lb broccoli florets (1 large head of broccoli) 1/2 c white wine 1 c milk salt/pepper 1 T lemon juice Grated cheddar cheese for garnish In a saucepan, cook 2 c of the stock and the brown rice (about 45 minutes) until tender. Meanwhile add onion, olive oil, and salt to a dutch oven. Cook until onions are caramelized. Add garlic and heat until fragrant. Add broccoli and toss for about 5 minutes. Add white wine, scraping bottom of pan. Cook until wine evaporates. Add remaining chicken stock. Let simmer until broccoli just starts to become tender - about 5 minutes. ...