Creamy Asparagus Soup With Mushrooms

1. 1

   In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, 1/4 t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.

2. 2

   Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.

3. 3

   Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.

4. 4

   Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.

5. 5

   Continue boiling for 10 minutes, stirring occasionally.

6. 6

   Add the asparagus. Cook until tender; about 5 minutes.

7. 7

   Using a hand blender or food processor, puree the soup until smooth.

8. 8

   Return the soup to the pot and add the reserved mushrooms.

* Per serving · 4 servings · Values may vary.

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