Asparagus Soup with Spinach, Wild Rice, & Mushrooms

This bountiful Asparagus Soup with Spinach, Wild Rice, & Mushrooms offers an earthy medley of colors, textures, and flavors. It's a fantastic soup for a rainy spring evening or for company or special occasion dinners.

Serve up this soup with a yummy homemade roll or cornbread . If you're looking to make this soup an entire meal, add a side salad and maybe even a tasty drink !

How to Make Asparagus Soup with Spinach, Wild Rice, & Mushrooms

1. Cook rice.
2. Prep asparagus.
3. Combine ingredients in soup pot and simmer.
4. Add last two ingredients and season to taste.
5. Serve as desired.

Full directions for how to make Asparagus Soup with Spinach, Wild Rice, & Mushrooms are in the printable recipe card below.

Here are more recipes for light and lively spring soups.

Asparagus Soup with Spinach, Wild Rice, & Mushrooms

This bountiful Asparagus Soup with Spinach, Wild Rice, & Mushrooms offers an earthy medley of colors, textures, and flavors.

4.67 from 3 votes

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Course: Soup

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Asparagus Soup

Total Time: 45 minutes

Servings: 6

Calories: 1179 kcal

Author: Veg Kitchen

Ingredients

• ½ cup uncooked wild rice rinsed
• 10–12 oz asparagus
• 4–6 oz fresh wild mushrooms such as porcini or shiitake
• 1 large carrot peeled and coarsely grated
• 1 medium yellow summer squash diced
• 4–5 scallions white and green parts, sliced
• 4 cups stock
• 1 ½ tsp salt-free seasoning
• ¼ cup dry white wine optional
• 5–6 oz fresh spinach washed, stemmed, and chopped
• salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Bring 1 ¼ cups water to a boil in a small saucepan. Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
• Meanwhile, trim the woody ends from the asparagus and peel the bottom halves of the stalks with a vegetable peeler. Cut into 1-inch pieces.
• Combine the asparagus with the remaining ingredients, except the last two, in a soup pot. There should be enough liquid to just cover the vegetables—add water as needed. Bring to a rapid simmer, then lower the heat. Cover soup and simmer gently for about 15 minutes or until the vegetables are just tender. Remove from heat.
• When the wild rice is done, stir it into the soup along with the spinach. Cover soup and cook until the spinach has wilted, then season with salt and pepper.
• If time allows, let the soup stand for an hour or two before serving to develop flavor. Reheat through as needed.

Nutrition

Calories: 1179 kcal | Carbohydrates: 226 g | Protein: 123 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Sodium: 966 mg | Potassium: 12233 mg | Fiber: 112 g | Sugar: 100 g | Vitamin A: 63976 IU | Vitamin C: 370 mg | Calcium: 1514 mg | Iron: 113 mg

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