Broccoli Wild Rice Soup

1 (6 oz.) pkg. chicken and wild rice mix
5 c. water
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsps. dried minced onion ( I use ½ cup finely diced fresh onion)
1 (10 ¾ oz.) can condensed cream of chicken soup, undiluted
1 (8 oz.) pkg. cream cheese, cubed ( I use light)
¼ c. slivered almonds, optional

In large saucepan, combine rice, contents of seasoning 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. Yield: 8 servings (about 2 quarts)
Nutritional Information: One 1-cup serving (prepared with reduced-fat soup and light cream cheese and without almonds) equals 178 calories, 582 mg sodium, 19 mg cholesterol, 25 gm carbohydrate, 7 gm protein, 6 gm fat, 2 gm fiber.
(Weight Watchers = 4 Points/serving)