Brown Rice and Vegetable Cheese Soup
- 1/2 C. uncooked regular long grain brown rice
- 1 1/2 C. water
- 12 oz. prepared cheese product, cubed
- 3 1/2 C. milk
- 1 tsp. ground mustard
- 1 1-lb. bag frozen broccoli, carrots and cauliflower, thawed, drained
Cook rice in water as directed on package. In 3-quart saucepan, heat cheese and milk over medium heat, stirring occasionally, until cheese is melted. Stir in mustard until blended. Stir in rice and thawed vegetables. Cook 4 to 5 minutes, stirring occasionally, until hot.