Asparagus is a wonderful addition to a traditional Cream of Wild Rice Soup. In this mix, nutty wild rice pairs perfectly with onions, celery, and freeze-dried asparagus in a thick, rich vegetarian broth.
Makes 8 cups.
Cook all day in a slow cooker or 2 to 3 hours in a pot on the stove
Instructions: Stir package ingredients into 7 cups of water. Bring to a boil, then lower heat to a simmer and cook until done. Before serving, add 1/2 cup of half-and-half, dairy or non-dairy.
Add cubed cooked chicken or ham, if desired.
Leftovers can be frozen. Ideal for next day or at-work lunches.
