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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 8 servings The following items or measurements are not included below: long grain and wild rice blend 2% evaporated milk |
||
| Calories 63 | ||
| Calories from Fat 22 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 535mg | 22% | |
| Potassium 260mg | 7% | |
| Total Carbohydrate 6.8g | 2% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 1.9g | ||
| Protein 4.0g | 8% | |
Asparagus and Wild Rice Soup
By: Dannygirl
Mar 9, 2003
Quick, delicious homemade soup. Discovered this recipe in the Good Start magazine, when I was pregnant. Excellent source of calcium, nutrients and energy. We just love it!
SERVES 8
Ingredients
- 1/2 cup long grain and wild rice blend, uncooked
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
- 4 cups chicken broth or vegetable broth
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1 (12 ounce) can 2% evaporated milk
- 2 tablespoons cornstarch
- 1/3 cup chopped parsley (optional)
Directions
1
Prepare rice according to package directions, set aside.2
Heat oil in large saucepan on medium-high.3
Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.4
Add rice, broth, salt and pepper; bring to boil.5
Mix evaporated milk with constarch in small bowl until smooth.6
Add to saucepan.7
Cook 3-5 minutes, stirring occasionally until thickened.8
Stir in parsley.9
For vegetarians use the vegetable stock.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > North American > United States > Midwestern
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: yummy_mama
On Jan 25, 2008
This is a great soup. I didn't have evaporated milk on hand, so I made my own by simmering milk on the stove until about half the volume was gone, and it turned out really well. I'll definitely make this again.
From: Chippie
On Mar 10, 2007
Made this at least 3 times now and all I can say is that it's an affordable soup to make and quite delicious! Only thing I added was some cut up chicken breasts. Really made the soup more of a meal. Thanks for a great recipe :o)
From: Vintner
On Jan 17, 2007
I made this recipe last Thanksgiving. I made it as posted. It's quick & easy to put together and tastes even better the next day. The family liked it so much that they requested it again at Christmas. It's a keeper for sure.
From: Beckster1496
On Mar 30, 2004
Wow!!! What a wonderful soup-and very simple to make. The longest part is waiting for the rice to cook. A definite keeper in my cookbook-THX
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