Asparagus Soup With Cheese Croutons

• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 1/2 teaspoons butter
• 1 teaspoon olive oil
• 1/4 cup thinly sliced shiitake mushrooms
• 8 (1/2-ounce) slices French bread
• Cooking spray
• 1/4 cup (1 ounce) shredded Gouda cheese
• 1/4 cup cooked brown rice
• 1/4 teaspoon freshly ground green peppercorns
• 1/8 teaspoon sea salt

1. Place chicken broth and asparagus in a medium saucepan over medium-high heat; bring to a simmer. Cook 8 minutes or until asparagus is tender. Remove from heat.
2. Heat butter and olive oil in a small skillet over medium-high heat. Add sliced shiitake mushrooms to pan; cook 3 minutes or until mushrooms begin to brown. Set aside.
3. Preheat broiler.
4. Place bread on a baking sheet covered with foil; coat bread with cooking spray. Broil 2 minutes or until golden brown. Turn bread over, and sprinkle evenly with cheese. Broil 2 minutes or until cheese bubbles.
5. Pour asparagus mixture into a blender. Add rice, peppercorns, and salt; puree until smooth. Ladle 1/2 cup soup into each of 8 bowls; top evenly with mushrooms. Top each serving with 1 crouton.

chicken broth, butter, olive oil, shiitake mushrooms, bread, cooking spray, gouda cheese, brown rice, freshly ground green peppercorns, salt

Taken from www.myrecipes.com/recipe/asparagus-soup-with-cheese-croutons (may not work)