Asparagus and Mushroom Soup

Photo: psfreeman

Recipe published in Home-Style Soups, Salad and Sandwiches Cookbook.

Yield: 9 servings
Community Recipe from

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  • 1 cup(s) chopped onion
  • 6 green onions, sliced
  • 3 tablespoon(s) butter
  • 1 1/2 cup(s) sliced fresh mushrooms
  • 1 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 49 1/2-ounce can(s) chicken or vegetable broth
  • 1/2 cup(s) chopped fresh parsley
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) pepper
  • 1/8 teaspoon(s) cayenne pepper
  • 2 cup(s) cooked wild rice
  • 3 tablespoon(s) cornstarch
  • 1/3 cup(s) water


  1. • In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes.
  2. • Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8-10 servings (2-1/4 quarts).

April 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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