Total TimePrep: 15 min. Cook: 45 min.
Makes10 servings (2-1/4 quarts)
QUESTION! The ingredients specify 1 can of broth, but also 49-1/2 ounces??? How much stock/broth have people used? Thanks in advance.
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!
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.
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!!!
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!
bland needs more of a cream base I really had to doctor it up to make it somewhat taste good, not very impressed