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.
Store leftovers in the refrigerator. For longer storage, soup can be frozen. Ideal for reheating at work.
Optional: Add cooked, cubed chicken and a dash of sherry.
For a thicker, richer soup, cook with 6 cups water and finish with cream.