Hearty Asparagus and Wild Mushroom Soup


	Hearty Asparagus and Wild Mushroom Soup



	Ingredients -

	1 (6 ounces) box of Long Grain and Wild Rice Blend, prepared 1/2 cup Dried Mushrooms 1 cup Water 1 tablespoon Olive Oil 1 cup chopped Red Onion 2 cloves Garlic, minced 1 pound Asparagus, cut into 1/2" pieces 4 cups Vegetable Broth Salt and Fresh Ground Black Pepper, to taste 3/4 teaspoon Dried Thyme Leaves, crumbled 1 can evaporated Milk (fat-free or 2% work well) 2 tablespoon Cornstarch

	Preparation:
	Prepare rice according to directions. Set aside. Place dried mushrooms in 1 cup of boiling water. (I used a combination of porcini, straw, and shiitake mushrooms) Allow to soak for 20 minutes. Strain, reserving the water, and chop mushrooms. Set aside, along with soaking water. In large saucepan, heat olive oil over medium high heat. Add onion and garlic, and saute for 2 minutes. Add asparagus and saute an additional 3 minutes. Add mushrooms, rice, and thyme, and stir well. Add reserved mushroom water and broth, and season with salt and pepper. Bring to a boil over high heat. In small bowl, whisk cornstarch into evaporated milk, and pour into pan. Bring back to a boil and boil for 3-5 minutes, until thickened. Remove from heat, serve, and enjoy!