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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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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. 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 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).
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