Broccoli Wild Rice Soup

1 package (6 ounces) chicken and wild rice mix
5 cups of water
1 package (10 ounces) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional

In a large saucepan, combine rice, contents of seasonings packet and water; bring to a boil. Reduce heat; cover and simmer for 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.

Another winner with the family. I leave out the almonds because Kylee Anne is allergic to nuts. I also usually add a can of mushrooms for some chunkiness. We love mushrooms. I buy the can of chopped portabello.