Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Brown rice
12 oz Asparagus
2/3 c Celery -- chopped fine
1/3 c Onion -- chopped fine
1/3 c Carrot -- chopped fine
1/2 ts Thyme
5 c Chicken broth, defatted
2 tb Green onions -- minced
1 tb Parsley -- chopped fresh
1 tb Soy sauce, low sodium
1/2 ts Hot pepper sauce
Fresh ground pepper
Parsley sprigs -- for
Garnish

1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to
boil, reduce heat and simmer until rice is tender and water is
absorbed, 45 minutes.

2. Meanwhile, trim woody ends off asparagus; discard ends. Bring
large pot of water to boil. Add asparagus and cook until
tender-crisp, 2 minutes. Drain and rinse under cold water. Cut into
1-inch pieces, reserving 1/4 cup tips for garnish. Set asparagus
aside.

3. Coat bottom of large pot or Dutch oven with vegetable cooking
spray. Add celery, onion, carrot, and thyme; cover and cook, stirring
occasionally, over low heat, until tender, 10 minutes. Add broth and
rice; bring to boil and simmer 10 minutes.

4. Transfer to blender in small batches and carefully blend until
smooth. Return soup to pot. Stir in asparagus, green onions,
parsley, soy sauce, pepper sauce, and pepper to taste; return to
simmer. Ladle into bowls and garnish with reserved asparagus tips and
parsely springs. Makes 7 cups.

Recipe By : Rosie Daley

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