Asparagus Soup
Each spring my husband takes our dogs and searches for wild asparagus. He’s been so successful that I finally developed this recipe to use the bounty he finds. We look forward to this special soup every year.
—Betty Jones, Kohler, WI
Prep: 15 min. • Cook: 45 min. • Makes: 10 servings
- 1 cup chopped onion
- 6 green onions, sliced
- 3 Tbsp. butter
- 1 ½ cups sliced fresh mushrooms
- 1 lb. fresh asparagus, trimmed and cut into ½-in. pieces
- 1 can (49 ½ oz.) chicken or vegetable broth
- ½ cup chopped fresh parsley
- ½ tsp. salt
- ½ tsp. dried thyme
- ¼ tsp. pepper
- ⅛ tsp. cayenne pepper
- 2 cups cooked wild rice
- 3 Tbsp. cornstarch
- ⅓ cup water
- 1. In a 3-qt. saucepan, saute the onions in the butter for 4 minutes. Add the mushrooms and cook until tender. Add the 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.
1 cup: 111 cal., 4g fat (2g sat. fat), 10mg chol., 795mg sod., 15g carb. (3g sugars, 2g fiber), 4g pro.
