Creamy Asparagus Soup With Mushrooms
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 3 tablespoons olive oil
- 10 ounces fresh shiitake mushrooms, sliced (or 1/2 pound mushrooms)
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 large onion, chopped
- 1 quart water
- 1 quart chicken broth
- 1/3 cup long grain rice
- 2 lbs asparagus, trimmed and cut into 1 inch pieces
Recipe
- 1 in a large pot, heat 2 t oil over moderate heat. add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
- 2 remove the mushrooms and set aside. reduce the heat to low and add another tablespoon of oil to the pot.
- 3 add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
- 4 add the water, broth, rice, and the remaining salt to the pot. bring to a boil.
- 5 continue boiling for 10 minutes, stirring occasionally.
- 6 add the asparagus. cook until tender; about 5 minutes.
- 7 using a hand blender or food processor, puree the soup until smooth.
- 8 return the soup to the pot and add the reserved mushrooms.
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