Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.—Betty Jones, Kohler, Wisconsin
Asparagus Soup
Asparagus Soup
Prep Time
15 min
Cook Time
45 min
Yield
10 servings (2-1/2 quarts)
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
- In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth, parsley and seasonings; cover and simmer for 30 minutes.
- 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.
Nutrition Facts
1 cup: 111 calories, 4g fat (2g saturated fat), 10mg cholesterol, 795mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 4g protein.
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