Springtime Wild Rice Soup

Mary Marlowe Leverette, Columbia, SC
2012 wild rice recipe contest finalist

    1 large onion, chopped
    1 pkg (9 oz) frozen Green Giant® Simply Steam® Asparagus Cuts,
    prepared as directed on pkg
    2 tbsp butter
    2 cups cooked wild rice
    2 tsp fresh thyme leaves
    1/2 tsp pepper
    3 cups low sodium chicken broth
    1/4 cup freshly squeezed lemon juice
    1 cup fresh baby spinach, trimmed, torn into bite-size pieces
    1 cup Sargento® Artisan Blends® Shredded Parmesan Cheese
    1 tsp salt

In large saucepan, saute onion and asparagus in butter. Stir in wild
rice, thyme, and pepper. Add broth; bring to a boil. Remove from
heat; puree soup in food processor. Return soup to saucepan;
bring to a boil. Stir in remaining ingredients.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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