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Brown Rice Soup with Asparagus Recipe

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This recipe for Brown Rice Soup with Asparagus, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Serena Danielson
Added: Wednesday, January 17, 2007


cup brown rice
cup wild rice
2 tsp salt
1 bunch asparagus (or broccoli)
1 Tbs. olive oil
2 celery stalks, chopped fine (about 2/3 cup)
onion, chopped fine (about 1/3 cup)
1 small carrot, chopped fine (about 1/3 cup)
tsp. dried thyme
6 cups vegetable stock
2 Tbs minced scallions or green onions
1 Tbs chopped fresh parsley
1 Tbs soy sauce
tsp hot pepper sauce
black pepper

Put the rice with the slat in three cups water in a medium saucepan. Boil, reduce heat, cover and simmer until tender and water is absorbed (about 45 minutes). Trim the tough off the asparagus stalks and discard. Steam until tender, yet crisp, 2 minutes. Strain and rinse under cold water. Let cool. Cut into 1 inch pieces. Coat bottom of large pot with olive oil. Add celery, onion, carrot, and thyme. Cover and cook, medium heat, four minutes, stirring occasionally, till tender. Add vegetable stock and cooked rice and bring to a boil. Reduce heat and let cool a bit. Carefully transfer small batches to a blender and blend until smooth. Return all the blended mixture to a pot. Stir in asparagus, scallions, parsley, soy sauce, pepper sauce and ground pepper. Return to a simmer for two minutes.




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