Asparagus and Spinach Soup with Wild Rice and Mushrooms
This bountiful bowlful of asparagus, spinach, wild rice, and mushrooms, offers an earthy medley of colors, textures, and flavors.
- 1/2 cup uncooked wild rice, rinsed
- 10 to 12 ounces asparagus
- 4 to 6 ounces fresh wild mushrooms, such as porcini or shiitake
- 1 large carrot, peeled and coarsely grated
- 1 medium yellow summer squash, diced
- 4 to 5 scallions, white and green parts, sliced
- 4 cups stock
- 1 1/2 teaspoons salt-free seasoning
- 1/4 cup dry white wine, optional
- 5 to 6 ounces fresh spinach, washed, stemmed, and chopped
- Salt and freshly ground pepper to taste
Bring 1 1/4 cups water to a boil in a small saucepan. Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
Meanwhile, trim the asparagus of its woody ends and peel the bottom halves of the stalks with a vegetable peeler. Cut into 1-inch pieces.
Combine the asparagus with the remaining ingredients, except the last two, in a soup pot. There should be enough liquid to just cover the vegetables; add water as needed. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 15 minutes, or until the vegetables are just tender. Remove from the heat.
When the wild rice is done, stir it into the soup, followed by the spinach. Cover and cook until the spinach has wilted, then season with salt and pepper.
If time allows, let the soup stand for an hour or two before serving to develop flavor. Heat through as needed.
- Here are more recipes for light and lively spring soups.