Asparagus & Mushroom Soup - Creamy

By rainmaker

Ingredients

• 6-1/2 tablespoons olive oil
• 10 oz Shitake mushrooms (stems removed) slice caps thin or 1/2 lb regular white mushrooms
• 2-1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion, chopped
• 1 quart water
• 1 quart chicken broth
• 1/3 cup long grain rice
• 2 lbs asparagus, spears cut into 1 inch
• 16 1/2 inch slices baguette
• 1/4 lb gruyere cheese shredded

Preparation

Step 1

Heat 2 tablespoons oil - add mushrooms, 1/4 teaspoon salt & pepper. Stir about 5 minutes. Remove mushrooms from pot. Add 1-1/2 tablespoon oil - add onion and cook. Stir occasionally about 5 minutes.

Add water, broth, rice and remaining 2 tsp. salt. Bring to boil. Continue boiling 10 minutes; stirring occasionally. Add asparagus and cook until tender - about 5 minutes.

In blender puree soup then add mushrooms.