Asparagus Soup Recipe
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Asparagus Soup Recipe

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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.—Betty Jones, Kohler, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 9 servings


  • 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

Nutritional Facts

1 cup: 111 calories, 4g fat (2g saturated fat), 10mg cholesterol, 795mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 4g protein.


  1. 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.
  2. 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).
Originally published as Asparagus Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p27

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chiefcraigm User ID: 7375924 248360
Reviewed May. 18, 2016

"This was a wonderful soup for a very cool and rainy day! I was unable to find plain wild rice without a search, so just used a box of wild rice/long grain mix. A seasoning packet came along with this which I did use in cooking the rice. Added some cooked & shredded chicken for a heartier meal. Those were the only significant changes made to the recipe-except lessening the cooking time for the asparagus to approximately 20 minutes as we prefer crisp/tender asparagus. My husband & I had only rave reviews for the flavor!"

gaylene2 User ID: 3368539 74839
Reviewed Aug. 4, 2013

"Asparagus has always intrigued me as a child and also as an adult. Can something that looks so much like a tree actually taste good?!

But it does! And it's delicious in this soup!
I have a tendency to overcook asparagus so don't do that!! Otherwise all you have is mush!
We often add chicken. And mushrooms are a no-no in our house so you can easily customize!!
It tastes good with a fruity-flavored muffin hot out of the oven."

[email protected] User ID: 5774466 21218
Reviewed Mar. 19, 2013

"Loved it! Brought it to school to share and got rave reviews. I didn't have wild rice on hand so I used a packaged of uncle ben's ready whole grain medley, microwave and it's 2 cups. This will be added to my soup recipes. Thanks for sharing!!!"

aheinonen User ID: 1864470 17841
Reviewed Feb. 22, 2012

"This was very tasty. I would modify it a little by cutting down on the broth and adding more wild rice. It was a hit here for dinner tonight!"

kknepper User ID: 3913152 45179
Reviewed Nov. 15, 2009

"bland needs more of a cream base I really had to doctor it up to make it somewhat taste good, not very impressed"

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