Asparagus And Wild Rice Soup

• 1/2 cup long grain and wild rice blend, uncooked
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
• 4 cups chicken broth or 4 cups vegetable broth
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 (12 ounce) can 2% evaporated milk
• 2 tablespoons cornstarch
• 1/3 cup chopped parsley (optional)

1. Prepare rice according to package directions, set aside.
2. Heat oil in large saucepan on medium-high.
3. Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
4. Add rice, broth, salt and pepper; bring to boil.
5. Mix evaporated milk with constarch in small bowl until smooth.
6. Add to saucepan.
7. Cook 3-5 minutes, stirring occasionally until thickened.
8. Stir in parsley.
9. For vegetarians use the vegetable stock.

long grain, vegetable oil, onion, garlic, chicken broth, salt, black pepper, milk, cornstarch, parsley

Taken from www.food.com/recipe/asparagus-and-wild-rice-soup-56001 (may not work)