Best Asparagus And Wild Rice Soup Recipes

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ASPARAGUS SOUP



Asparagus Soup image

Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.-Betty Jones, Kohler, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-1/4 quarts).

Number Of Ingredients 14

1 cup chopped onion
6 green onions, sliced
3 tablespoons butter
1-1/2 cups sliced fresh mushrooms
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 can (49-1/2 ounces) chicken or vegetable broth
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups cooked wild rice
3 tablespoons cornstarch
1/3 cup water

Steps:

  • In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 111 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS



Stir-Fried Wild Rice With Asparagus and Mushrooms image

A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.

Provided by Prose

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 large shallots, finely chopped
2 garlic cloves, minced
8 fresh shiitake mushrooms, stems discarded and caps thinly sliced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons finely minced fresh parsley
1 tablespoon finely minced fresh dill
1 teaspoon grated lemon zest
1 teaspoon fresh lemon thyme leaves (optional)
1/2 cup vegetable broth or 1/2 cup water
1 lb asparagus, woody ends snapped off and cut into 1-inch pieces
1 1/2 cups steamed wild rice
1 1/2 cups steamed short-grain brown rice

Steps:

  • In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
  • Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
  • Stir in the rices, mix well, and heat through.

Nutrition Facts : Calories 587.3, Fat 9.7, SaturatedFat 1.5, Sodium 317.8, Carbohydrate 111.4, Fiber 9.3, Sugar 4.5, Protein 17.9

CHICKEN SOUP WITH ASPARAGUS AND RICE



Chicken Soup With Asparagus and Rice image

This was an experiment that turned into a pleasant surprise. I started with a recipe from the Zuni Cafe Cookbook and added a few ingredients for taste and color and increased the quantity for my hungry family. It requires some chopping but comes together rather quickly and is very tasty! (Made in the Midwest with Michigan Asparagus:)

Provided by Acerast

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, peeled and diced
3/4 cup rice, uncooked
12 cups chicken stock
3 ounces pancetta, diced
16 ounces asparagus, fresh
1 tablespoon lemon juice
2 cups cooked chicken, diced (optional)
salt
black pepper

Steps:

  • In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
  • Stir in the rice and add the chicken stock.
  • Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
  • Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
  • Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
  • Heat the remaining 2 Tablespoons of olive oil in a skillet.
  • Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
  • Add the asparagus tips and saute an additional minute.
  • When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
  • Bring to a boil; remove from heat.
  • Season with salt and pepper.
  • Serve.

ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)



Asparagus and Rice Soup (Minestra Di Asparagi E Riso) image

Make and share this Asparagus and Rice Soup (Minestra Di Asparagi E Riso) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh asparagus spears
1/2 cup extra virgin olive oil
4 plump garlic cloves, crushed and peeled
2 cups potatoes, peeled and cut into 1/2 inch cubes
3 cups chopped leeks, 1/4 inch pieces, white and green
5 quarts water
2 bay leaves
1 tablespoon coarse sea salt or 1 tablespoon kosher salt
1 cup arborio rice
fresh ground black pepper, to taste
1 cup freshly grated grana padano or 1 cup parmigiano-reggiano cheese

Steps:

  • Rinse the asparagus; snap off the tough bottom stubs.
  • Slice the spears crosswise into 1/3 inch chunks, including the tips.
  • Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
  • Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
  • Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
  • Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
  • Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
  • Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
  • Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
  • Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
  • Season with freshly ground black pepper, and more salt to taste.
  • Stir in 2 tablespoons olive oil and ½ cup grated cheese.
  • Serve immediately in warm bowls, with more cheese and oil at the table.

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE



Asparagus, Chicken, Wild Rice Casserole image

We are growing asparagus, can't wait for it to be coming out of our ears!!! Tweaked this recipe from "A Taste of Country," reducing salt,and changing some other ingredients. Baking time total is 1 hour and 20 minutes

Provided by Justmez2

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 (7 ounce) box Rice-A-Roni third-less salt wild rice
2 cups reduced-sodium fat-free chicken broth, no msg
1 (4 ounce) can mushrooms, with liquid
2 tablespoons butter
4 boneless chicken breast halves
1 teaspoon garlic powder
1 teaspoon onion powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 lbs fresh asparagus, trimmed
1/4 cup melted butter
1/2 teaspoon paprika

Steps:

  • Spread rice in a 7" x 11" baking pan (corning dish).
  • Add chicken broth and mushrooms; dot with 2 tablespoons butter.
  • Place chicken breast in the center; sprinkle with garlic and onion powders.
  • Spoon mushroom soup over all.
  • Bake uncovered, at 350 degrees for 1 hour.
  • Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
  • Bake 15-20 minutes more or until asparagus is tender.

Nutrition Facts : Calories 304, Fat 19.8, SaturatedFat 9.5, Cholesterol 85.4, Sodium 459.6, Carbohydrate 9.2, Fiber 2.7, Sugar 3.5, Protein 23.6

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE



Roast Turkey, Asparagus and Wild Rice Casserole image

Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.

Provided by SarasotaCook

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups turkey, leftovers is perfect for this, you can substitute chicken for this as well (shredded or chopped)
2 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 cup sherry wine
1 tablespoon fresh parsley, chopped fine
salt and pepper
1 cup Italian seasoned breadcrumbs
1 lb asparagus, roasted (just remove the tough ends and cut in 3-inch pieces)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
5 1/2 ounces wild rice, already cooked (1 box Uncle Bens or similar)
1/2 cup toasted sliced almonds

Steps:

  • Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
  • Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
  • The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
  • In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
  • As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

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