COMBINE 1 each chopped onion, carrot and celery stalk in a large pot with 2 cans (10 oz / 284 mL each) chicken broth and 3 cans water. Bring to boil and cook 5-10 minutes or until tender.

ADD 4 cups chopped vegetables, 1/2 cup instant white rice, salt and pepper to taste and 1-2 tsp. spices. Cook over medium heat, 10-15 minutes or until vegetables are tender. Pour in 1 can milk.

PURÉE soup in batches using a blender or food processor; return to pot and gently heat on low until warm.