Asparagus Soup Recipe
Each spring, my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this recipe. We look forward to this special soup every year.
Prep: 15 min.
Cook: 45 min.
Yield: 9 Servings
Ingredients
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
Directions
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. Yield: 8-10 servings (2-1/4 quarts).
Nutritional Facts 1 serving (1 cup) equals 111 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 795 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Asparagus Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p27
Each spring, my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this recipe. We look forward to this special soup every year.
Prep: 15 min.
Cook: 45 min.
Yield: 9 Servings
Ingredients
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
Directions
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. Yield: 8-10 servings (2-1/4 quarts).
Nutritional Facts 1 serving (1 cup) equals 111 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 795 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Asparagus Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p27
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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