Ingredients
1 cup chopped onion6 green onions, sliced3 tablespoons butter1-1/2 cups sliced fresh mushrooms1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces1 can (49-1/2 ounces) chicken or vegetable broth1/2 cup chopped fresh parsley1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1/8 teaspoon cayenne pepper2 cups cooked wild rice3 tablespoons cornstarch1/3 cup water
Preparation
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.
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.
