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Asparagus Soup

Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.—Betty Jones, Kohler, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    10 servings (2-1/4 quarts)

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

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