Asparagus and Wild Rice Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Quick, delicious homemade soup. Discovered this recipe in the Good Start magazine, when I was pregnant. Excellent source of calcium, nutrients and energy. We just love it! Ingredients:
1/2 cup long grain and wild rice blend, uncooked |
1 tablespoon vegetable oil |
1 large onion, chopped |
2 garlic cloves, finely chopped |
1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch) |
4 cups chicken broth or 4 cups vegetable broth |
1/2 teaspoon salt |
1 pinch black pepper |
1 (12 ounce) can 2% evaporated milk |
2 tablespoons cornstarch |
1/3 cup chopped parsley (optional) |
Directions:
1. Prepare rice according to package directions, set aside.
2. Heat oil in large saucepan on medium-high.
3. Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
4. Add rice, broth, salt and pepper; bring to boil.
5. Mix evaporated milk with constarch in small bowl until smooth.
6. Add to saucepan.
7. Cook 3-5 minutes, stirring occasionally until thickened.
8. Stir in parsley.
9. For vegetarians use the vegetable stock.
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