Best Asparagus Mushroom Brown Rice Soup Recipes

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CREAMY ASPARAGUS SOUP WITH MUSHROOMS



Creamy Asparagus Soup With Mushrooms image

This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
10 ounces fresh shiitake mushrooms, sliced (or 1/2 pound white 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

Steps:

  • 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.
  • Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
  • Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
  • Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
  • Continue boiling for 10 minutes, stirring occasionally.
  • Add the asparagus. Cook until tender; about 5 minutes.
  • Using a hand blender or food processor, puree the soup until smooth.
  • Return the soup to the pot and add the reserved mushrooms.

Nutrition Facts : Calories 289.8, Fat 12.3, SaturatedFat 2, Sodium 1967.5, Carbohydrate 36.6, Fiber 6.8, Sugar 8.2, Protein 12.9

EASY CREAMY CHOPS, ASPARAGUS, AND MUSHROOMS



Easy Creamy Chops, Asparagus, and Mushrooms image

I threw this together one night with ingredients I had on hand, and I have made it about 5 times since! It is a great combination of flavors, and so, so easy! I serve this with steamed rice.

Provided by Manda

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless sirloin pork chops (about 1 lb.)
1/2 medium onion, sliced
1 lb asparagus, cut into thirds
8 ounces fresh mushrooms, sliced
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can milk
1 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
  • Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
  • Place pork chops in baking pan, and add onions, asparagus and mushrooms.
  • Pour remaining soup mixture over top.
  • Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
  • If top becomes too brown, cover with aluminum foil.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

ASPARAGUS AND WILD RICE SOUP



Asparagus and Wild Rice Soup image

Quick, delicious homemade soup. Discovered this recipe in the Good Start magazine, when I was pregnant. Excellent source of calcium, nutrients and energy. We just love it!

Provided by Dannygirl

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup long grain and wild rice blend, uncooked
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
4 cups chicken broth or 4 cups vegetable broth
1/2 teaspoon salt
1 pinch black pepper
1 (12 ounce) can 2% evaporated milk
2 tablespoons cornstarch
1/3 cup chopped parsley (optional)

Steps:

  • Prepare rice according to package directions, set aside.
  • Heat oil in large saucepan on medium-high.
  • Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
  • Add rice, broth, salt and pepper; bring to boil.
  • Mix evaporated milk with constarch in small bowl until smooth.
  • Add to saucepan.
  • Cook 3-5 minutes, stirring occasionally until thickened.
  • Stir in parsley.
  • For vegetarians use the vegetable stock.

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