This bountiful Asparagus Soup with Spinach, Wild Rice, & Mushrooms offers an earthy medley of colors, textures, and flavors. It's a fantastic soup for a rainy spring evening or for company or special occasion dinners.
How to Make Asparagus Soup with Spinach, Wild Rice, & Mushrooms
- Cook rice.
- Prep asparagus.
- Combine ingredients in soup pot and simmer.
- Add last two ingredients and season to taste.
- Serve as desired.
Full directions for how to make Asparagus Soup with Spinach, Wild Rice, & Mushrooms are in the printable recipe card below.
Here are more recipes for light and lively spring soups.
Asparagus Soup with Spinach, Wild Rice, & Mushrooms
- ½ cup uncooked wild rice rinsed
- 10–12 oz asparagus
- 4–6 oz fresh wild mushrooms such as porcini or shiitake
- 1 large carrot peeled and coarsely grated
- 1 medium yellow summer squash diced
- 4–5 scallions white and green parts, sliced
- 4 cups stock
- 1 ½ tsp salt-free seasoning
- ¼ cup dry white wine optional
- 5–6 oz fresh spinach washed, stemmed, and chopped
- salt and freshly ground pepper to taste
- Bring 1 ¼ 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 woody ends from the asparagus 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 soup and simmer gently for about 15 minutes or until the vegetables are just tender. Remove from heat.
- When the wild rice is done, stir it into the soup along with the spinach. Cover soup 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. Reheat through as needed.