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.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
approx. 8 cups
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.