Asparagus and Wild Rice Soup

By Bostoncook

Ingredients

• 1/2 cup long grain and wild rice blend, uncooked
• 1 tbsp canola oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb asparagus, in ½" slices
• 4 cups chicken broth
• 1/2 tsp salt
• 1 pinch pepper
• 1 can evaporated milk
• 2 tbsp cornstarch
• 1/3 cup chopped parsley

Preparation

Step 1

1. Prepare rice according to package directions, set aside.

2. 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.

3. Mix evaporated milk with constarch in small bowl until smooth. Add to saucepan. Cook 3-5 minutes, stirring occasionally until thickened.

Notes: Just delicious! Was wary of the evaporated milk but it was delicious. Used TJ's frozen asparagus and doubled the garlic. Definite repeat

Made again with white rice, which was good, but not as good.