Broccoli & Rice Soup - cooking recipe

Ingredients

1 onion, finely chopped
4 tablespoons butter (1/2 stick)
1 tablespoon garlic, minced
2 (6 ounce) boxes long grain and wild rice blend (with seasoning mix - 6 Ounces each)
2 (10 3/4 ounce) cans cream of chicken soup (10 3/4 Ounces each)
2 (14 ounce) cans chicken broth (14 Ounces each)
1 quart heavy whipping cream
1 lb American cheese (Velveeta)
1 lb broccoli (frozen & chopped)
salt
black pepper
white pepper
cayenne pepper, to taste

Preparation

Thaw broccoli at room temperature, but do not cook.
Drain broccoli in colander and set aside.
In large pot cook long grain & wild rice according to directions on box and set aside.
In large dutch oven melt butter and saute' onions until soft, about 30 minutes.
Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well.
Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking.
Add cooked long grain & wild rice and adjust seasonings to taste.
Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.