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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council