Asparagus and Wild Rice Soup
Prep Time N/A
Cook Time N/A
Serves N/A
Difficulty N/A
Ingredients
- 1/2 cup (125 mL) long-grain and wild rice mix, uncooked
- 1 tbsp (15 mL) Vegetable Oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb (500 g) asparagus, cut into 1/2-inch (1 cm) diagonal slices
- 4 cups (1 L) chicken or vegetable broth
- 1/2 tsp (2 mL) salt
- 1 pinch black pepper
- 1 can (354 mL) Carnation® 2% Evaporated Partly Skimmed Milk
- 2 tbsp (30 mL) cornstarch
- 1/3 cup (75 mL) chopped fresh parsley
Directions
Step 1:
Prepare rice according to package directions; set aside.
Step 2:
Heat oil in large saucepan over medium-high heat; cook onion, garlic and asparagus, stirring occasionally, for 3 to 5 minutes or until vegetables are tender.
Step 3:
Stir in rice, broth, salt and pepper; bring to boil.
Step 4:
Mix evaporated milk with cornstarch in small bowl until smooth. Gradually stir into broth mixture.
Step 5:
Cook, stirring occasionally, 3 to 5 minutes or until thickened. Stir in parsley.
Step 6:
Variation - Broccoli and Wild Rice Soup: Substitute 2 cups (500 mL) broccoli florets for the asparagus.