Asparagus And Wild Rice Soup - cooking recipe

Ingredients

1/2 cup long grain and wild rice blend, uncooked
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
4 cups chicken broth or 4 cups vegetable broth
1/2 teaspoon salt
1 pinch black pepper
1 (12 ounce) can 2% evaporated milk
2 tablespoons cornstarch
1/3 cup chopped parsley (optional)

Preparation

Prepare rice according to package directions, set aside.
Heat oil in large saucepan on medium-high.
Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
Add rice, broth, salt and pepper; bring to boil.
Mix evaporated milk with constarch in small bowl until smooth.
Add to saucepan.
Cook 3-5 minutes, stirring occasionally until thickened.
Stir in parsley.
For vegetarians use the vegetable stock.