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Asparagus Soup

Asparagus Soup
Each spring, my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this recipe. We look forward to this special soup every year.
9 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

  • 1 cup chopped onion
  • 6 green onions, sliced
  • 3 tablespoons butter
  • 1-1/2 cups sliced fresh mushrooms
  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 can (49-1/2 ounces) chicken or vegetable broth
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups cooked wild rice
  • 3 tablespoons cornstarch
  • 1/3 cup water

Directions

  • In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add
  • mushrooms and cook until tender. Add asparagus, broth and
  • seasonings; cover and simmer for 30 minutes.
  • Add rice. Combine cornstarch and water until smooth; gradually stir
  • into soup. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Yield: 8-10 servings (2-1/4 quarts).
Nutrition Facts: 1 serving (1 cup) equals 111 calories,
© Taste of Home 2013

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Asparagus Soup (continued)

Nutrition Facts: 4 g fat (2 g saturated fat), 10 mg cholesterol, 795 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013