Creamy Asparagus and Wild Rice Soup
This vibrant, creamy asparagus soup is a celebration of spring flavors. Tender asparagus, sautéed mushrooms, and nutty wild rice come together in a comforting, velvety broth, seasoned with fresh herbs and a hint of spice.
Instructions
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1
In a 3-quart saucepan, sauté the onions in butter over medium heat for 4 minutes until translucent. Add the mushrooms and cook until tender, about 5 minutes.
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2
Add the asparagus, broth, parsley, salt, thyme, black pepper, and cayenne. Bring to a simmer, cover, and cook for 30 minutes, until the asparagus is very tender.
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3
Stir in the cooked wild rice. In a small bowl, whisk together the cornstarch and water until smooth. Gradually stir the cornstarch mixture into the soup and cook, stirring constantly, until thickened, about 2 minutes.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
