Simple Asparagus Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, chopped
• 1 medium carrot, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2/3 cup uncooked long grain brown rice
• 6 cups reduced-sodium chicken broth
• Reduced-fat sour cream, optional
• Salad croutons, optional

1. In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally.
2. Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
3. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons.
4. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

butter, olive oil, fresh asparagus, onion, carrot, salt, pepper, thyme, long grain brown rice, chicken broth, sour cream, salad croutons

Taken from www.tasteofhome.com/recipes/simple-asparagus-soup/ (may not work)