Hearty Broccoli Cheese Soup

With the rice as a base, this soup is hearty enough for a meal!

HEARTY BROCCOLI CHEESE SOUP

3/4 C brown rice
6 cups chicken stock, divided (*make sure your stock is gluten free, if you are celiac!)
2 lbs broccoli florets
2 C 2% milk
3 cloves garlic, minced
12 oz shredded sharp cheddar

1. Start the rice with 2 cups of chicken stock in a large Dutch oven or stock pot. Heat to boiling over high; cover, turn to low heat, and simmer for 50 minutes.

2. While rice is cooking, trim and steam broccoli to tender crisp in the microwave.

3. When rice is done, remove from heat. Add garlic and milk. Use an immersion blender to blend until smooth.
           
(If you do not have an immersion blender, you'll have to carefully blend it in a regular blender. Remove the little hole from the lid after transferring the soup to the blender and cover with a towel before blending. Return to stockpot.)

4. Add half the broccoli and the remaining chicken stock, bring to a simmer, and simmer for 5 minutes. Add additional chicken stock if necessary.

5. Blend soup to desired consistency. (I wanted mine a little chunky.)  Use your immersion blender again, or follow the blender instructions in parentheses above.

6. Add remaining broccoli florets and about 8 oz of the cheese. Stir until cheese is melted and blended.

7. Serve hot, topped with remaining cheese.