3/4 cup brown rice, 1/4 cup wild rice (or use premixed rice)
2 tsp. salt
1 bunch asparagus
1 Tbsp. olive oil
2 celery stalks, chopped fine (about 2/3 cup)
1/2 onion, chopped fine (about 1/3 cup)
1 small carrot, chopped fine (about 1/3 cup)
1/2 tsp. dried thyme
6 cups vegetable stock
2 Tbsp. minced scallions or green onions
1 Tbsp. chopped fresh parsley
1 Tbsp. soy sauce (Tamari)
1/2 tsp. hot pepper sauce
Freshly ground black pepper (to taste)
Parsley sprigs for garnish
Put the rice and salt in 3 cups of water in a medium saucepan. Boil, reduce heat, cover and simmer until the rice is tender and the water absorbed, about 45 minutes.
Trim the tough ends off asparagus stalks and discard. Steam the asparagus until tender yet crisp, about 2 minutes. Drain in a colander, then rinse under cold water. Allow to cool for a few minutes. When cool, cut into 1 inch pieces, reserving 1/4 cup of tips for garnish.
Coat the bottom of a large pot with olive oil. Add celery, onion, carrot and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the vegetable stock and the cooked rice and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from the 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 the asparagus, scallions, parsley, soy sauce, pepper sauce and ground pepper. Return to a simmer for 2 minutes. Ladle into bowls and garnish with reserved asparagus tips and parsley.