*  Exported from  MasterCook  *
 
                   BROWN-RICE SOUP WITH ASPARAGUS - DALEY
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Rice                             Soups
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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