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Asparagus, Mushroom & Brown Rice Soup

Asparagus, Mushroom & Brown Rice Soup recipe
Recipe and Photo by Blogger, Kelsey Banfield of www.thenaptimechef.com
Got some nice, fresh asparagus from the farmers' market? Sauté it with onions and cremini mushrooms to add to this quick and easy soup with brown rice.
time
prep:
15 min
total:
45 min
servings
total:
approx. 8 cups

What You Need

1/2
 yellow onion, finely chopped
6
 green onions, white and light green parts only, finely chopped
3
Tbsp.  unsalted butter
1 1/2
cups  sliced cremini mushrooms
1
lb.  fresh asparagus, trimmed and cut into 1/2-inch pieces
32
oz.  low-sodium chicken broth
1
cup  water
1
tsp.  kosher salt
1/2
tsp.  freshly cracked black pepper
2
cups  cooked brown rice

Make It

IN a large saucepan sauté the yellow onions and green onions in the butter until softened. About 5 minutes. Then add the mushrooms and cook until tender. About 5 minutes. Add the asparagus, broth, water, salt, and pepper and simmer covered for about 20 minutes.

REMOVE the lid and puree the soup with a hand blender until it is a nearly perfectly smooth consistency. Then, add the rice and bring the soup to a boil for 2 minutes. Remove the soup from the heat and allow to cool for 5 minutes. Serve hot.

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