Wholesome Soup Recipe for Springtime
March 17, 2014
Spring is here and I am starting to think about asparagus. It is usually one of the very first vegetables I buy when our farmer’s market reopens and I can’t get enough of it. One of the very things I plan to make with it is this awesome asparagus soup. My friend, Lauren, made me something similar last fall and I’ve been thinking about it all winter.
This beauty of this soup is that it comes together so easily and tastes like spring. The rice gives it terrific texture and the asparagus and mushrooms give it a smooth vegetal flavor with undertones of umami. If you don’t like mushrooms you can easily leave them out, it is up to you.
Since I love soups with smooth textures I pureed this one with my hand blender before adding the rice. It made it perfect for spooning out of a warm mug for lunch or serving alongside our first grilled chicken of the season for dinner. If you love asparagus as much as I do don’t forget to check out these terrific asparagus recipes!
Click here for the full recipe: Asparagus, Mushroom & Brown Rice Soup
For more recipes and ideas, visit my blog at www.thenaptimechef.com.
Please keep in mind that the bloggers' opinions, advice and recipes are their own and do not necessarily reflect the opinion of Kraft Foods.