Creamy Asparagus Soup With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM! Ingredients:
3 tablespoons olive oil |
10 ounces fresh shiitake mushrooms, sliced (or 1/2 pound white mushrooms) |
2 teaspoons salt |
1/4 teaspoon black pepper |
1 large onion, chopped |
1 quart water |
1 quart chicken broth |
1/3 cup long grain rice |
2 lbs asparagus, trimmed and cut into 1 inch pieces |
Directions:
1. In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, 1/4 t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
2. Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
3. Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
4. Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
5. Continue boiling for 10 minutes, stirring occasionally.
6. Add the asparagus. Cook until tender; about 5 minutes.
7. Using a hand blender or food processor, puree the soup until smooth.
8. Return the soup to the pot and add the reserved mushrooms.
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