Taste of Home
Asparagus Soup
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 10 servings (2-1/2 quarts).
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
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
-
1.
In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth, parsley 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.
Nutrition Facts
1 cup: 111 calories, 4g fat (2g saturated fat), 10mg cholesterol, 795mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC