Wild Rice Asparagus Soup
Asparagus is one of the first vegetables ready in my garden each spring. After I discovered how to streamline the prep of Wild Rice Soup without sacrificing any flavor, I knew I wanted to make a version with asparagus.
Easy prep by stirring the package ingredients into 7 cups of water. Bring to a boil, and lower the heat to simmer for 2 to 3 hours. Or simmer all day in a slow-cooker. Just before serving, add 1/2 cup of plain half-and-half (dairy or non-dairy). If you like, add cooked, cubed chicken or ham.
7 oz package makes approximately 2 quarts of soup. Store leftovers in the refrigerator. For longer storage, soup can be frozen. Ideal for reheating at work.
Serving size: 1/3 cup of dried mix, servings per container 6, Calories 86, Total Fat 0g, Sodium, 451mg, Total Carbohydrates 10g, Dietary Fiber 1g, Protein 2g. Based on a 2,000 calorie diet. Contains WHEAT.
Cultivated wild rice, unbleached wheat flour, broth (maltodextrin, sea salt, autolyzed yeast extract, natural flavor, onion, celery, parsley, spinach, garlic, carrot, potato flour, soybean oil, spices, extractive of spices, lecithin), onion, celery, asparagus, bay leaf.