For the Earth Goddess — asparagus meets Minnesota wild rice, and spring shakes hands with the north woods.

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. Cook all day in a slow cooker or 2 to 3 hours in a pot on the stove to make 8 cups.

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.

Asparagus & wild rice soup mix · Vegetarian broth · Slow-cooker or stovetop, makes 8 cups · By The Secret Garden

Asparagus Wild Rice Soup

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