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Asparagus and Wild Rice Soup

Contributed by: News Canada

(NC) - This quick, creamy soup is a celebration of spring's first vegetable -- fresh, green asparagus.


  • 1/2 cup long-grain and wild rice mix 125 mL
  • 1 tbsp vegetable oil 15 mL
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 lb asparagus, cut into 1/2-inch (1 cm) thick slices 500g
  • 3-3/4 cups chicken or vegetable broth 925 mL
  • 1/2 tsp salt 2 mL
  • Pinch pepper
  • 1 can (385 mL) Nestle(r) Carnation(r) Fat Free Evaporated Milk
  • 2 tbsp cornstarch 25 mL
  • 2 tbsp dry white wine (optional) 25 mL
  • 1/3 cup chopped fresh parsley 75 mL


Prepare rice according to package directions; set aside.

In large saucepan, heat oil over medium-high heat. Add onion, garlic and asparagus; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Add rice, broth, salt and pepper; bring to boil over medium-high heat.

In small bowl, mix a little of the evaporated milk with cornstarch until smooth. Add to sauce pan along with remaining evaporated milk, and wine (if using). Cook, stirring occasionally, for 3 to 5 minutes or until thickened. Stir in parsley.


Broccoli and Wild Rice Soup: Substitute 2 cups (500 mL) of broccoli florets for the asparagus.

To Make This Recipe Suitable For A Vegetarian Diet:

Remove the Chicken Stock/Broth and leave Vegetable Stock.

Serving Size: Makes 6 servings

Nutritional Information: Per serving: 155 Calories, 8 g Protein, 3 g Fat, 24 g Carbohydrate

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