Sunday, November 8, 2009

Mushroom Asparagus Soup

This is a personal variation of the "Soup Rice" recipe in The Healthy Family Cookbook by Hope Ricciotti, M.D. and Vincent Connelly. It is a simple warm soup - Refreshing after a big weekend of eating.

olive oil
3-4 cloves garlic, minced
1 1/2 large yellow onions, diced
1 cup brown rice
1 quart box of chicken broth
1 quart (refill empty box) water
1 1/2 oz dried shiitake mushrooms, rehydrated
1/2 bunch fresh asparagus, ends removed cut into 1 inch pieces
shredded parmesan

Heat oil in soup pot, medium heat. Cook garlic, 30 sec, then add onion, salt moderately and cook for about 3 minutes. Stir in brown rice. Add broth and water. Bring to a boil, then let simmer covered for 30 minutes or until rice is close to done. Add mushrooms and asparagus, continue simmering for 10 to 15 minutes. Pepper to taste. Serve sprinkled with parmesan.


  1. Did you have this for dinner last night? Can you use instant brown rice or regular brown rice? Also where can you get dried shitake mushrooms?

  2. I used regular, though I suppose you could substitute instant and not have to simmer quite so long... the mushrooms I bought at Wal-mart, though they sell them in bulk at places like Central Market also.

    We did have it last night, I quite liked it!


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