Asparagus and Wild Mushroom Soup

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Asparagus and Wild Mushroom Soup

 

1 (6 oz) box of long grain and wild rice blend,

prepared

1/2 c dried mushrooms

1 cup water

1 tbsp olive oil

1 c chopped onion

2 cloves garlic, minced

1 lb asparagus, cut into 1/2 " pieces

6 cups vegetable broth

salt/pepper to taste

1 can evaporated milk

2 tbsp cornstarch

 

Prepare rice according to directions. Set aside. Place

dried mushrooms in 1 cup of boiling water and allow to

soak for 20 minutes. Strain, reserving the water, and

chop mushrooms. Set aside, along with soaking water.

 

In large saucepan, heat olive oil over medium high

heat. Add onion and garlic, and saute for 2 minutes.

Add asparagus and saute an additional 3 minutes. Add

mushrooms and rice, and stir well. Add reserved

mushroom water and vegetable broth, and season with

salt and pepper. Bring to a boil over high heat. In

small bowl, whisk cornstarch into evaporated milk, and

pour into pan. Bring back to a boil and boil for 3-5

minutes, until thickened. Remove from heat and serve.

 

 

 

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