ASPARAGUS, MUSHROOM & BROWN RICE SOUP

Asparagus, Mushroom & Brown Rice Soup image

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.

Provided by My Food and Family

Categories Home

Time 45m

Yield approx. 8 cups

Number Of Ingredients 10

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g