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1. Prepare long grain wild rice according to package directions. Set aside.
2. Add olive oil to stockpot. Heat oil over medium-high heat.
3. Sauté chopped onion and minced garlic 2 minutes.
4. Stir in asparagus and sauté additional 3 minutes.
5. Stir in sliced mushrooms, cooked rice, dried thyme leaves, reserved mushroom liquid, and vegetable broth.
6. Season with salt and pepper.
7. Bring to a boil over medium –high heat.
8. Add evaporated milk and cornstarch to small bowl. Stir to combine.
9. Stir cornstarch mixture into soup.
10. Bring to a gentle boil, simmer 3 minutes.
11. Serve hot. |
