Guest guest Posted March 21, 2007 Report Share Posted March 21, 2007 This soup is a great spring soup, not too heavy, yet perfectly light tasting. The fresh lemon zest is the perfect finish to the fresh asparagus and mushrooms, and the rice helps to make it a nice substantial meal. A picture of the finished recipe can be seen at http://www.28cooks.com Hearty 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 red onion 2 cloves garlic, minced 1 lb asparagus, cut into 1/2 " pieces 4 cups vegetable broth salt/pepper to taste 3/4 tsp dried thyme leaves, crumbled 1 can evaporated milk (fat-free or 2% work well) 2 tbsp cornstarch Prepare rice according to directions. Set aside. Place dried mushrooms in 1 cup of boiling water. (I used a combination of porcini, straw, and shiitake mushrooms) 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, rice, and thyme, and stir well. Add reserved mushroom water and 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, serve, and enjoy! Enjoy! Christiane Quote Link to comment Share on other sites More sharing options...
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