Broccoli Wild Rice Soup

I try to make a new recipe once a week or at least every other week...  This is the one we tried tonight.  It was a hit with everyone, minus my picky eater, but she doesn't count.  Great on a cold fall night!

Broccoli Wild Rice Soup  From Sherry Buhler, Good Shepherd Parish

1 (6oz) pkg. chicken and wild rice mix

5 c water

3 c frozen chopped broccoli, thawed

1 medium carrot, shredded   (prefer chopped)

2 tsp. dried minced onion

1 can condensed cream of chicken soup (undiluted)

1 (8oz) cream cheese, cubed

¼ c slivered almonds (optional)

In a large saucepan, combine rice, contents of seasoning packet, and water; bring to a boil.  Reduce heat; cover and simmer 10 minutes, stirring once.  Stir in the broccoli, carrot, and onion.  Cover and simmer for 5 minutes.  Stir in soup and cream cheese.  Cook and stir until cheese is melted.  Stir in almonds if desired. 

This is probably not one of the healthiest soups...  I did use the Fit and Active cream of chicken soup and you could use fat free or reduced cream cheese...  Some places may also sell low sodium rice mix too...  We had this with our famous crescent rolls and crackers tonight!