Asparagus and Wild Mushroom SoupPosted: January 30, 2012
From April 4, 2007: I made this for lunch today and liked it. I used Uncle Ben’s Original Recipe Long Grain and Wild Rice mix. I also used dried shiitake mushrooms. The can of evaporated milk I used was pretty small, but I’m not sure the exact measurement. I think prepared wild rice would be a bit more nutritious than a box of processed seasoned rice. I’ll try that next time.
Asparagus and Wild Mushroom Soup
1 (6 oz) box of long grain and wild rice blend, prepared
1/2 cup dried mushrooms
1 cup water
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 pound asparagus, cut into 1/2″ pieces
6 cups vegetable broth
salt and pepper to taste
1 can evaporated milk
2 tablespoons 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.