Creamy Asparagus Soup With Mushrooms - cooking recipe

Ingredients

3 tablespoons olive oil
10 ounces fresh shiitake mushrooms, sliced (or 1/2 pound white mushrooms)
2 teaspoons salt
1/4 teaspoon black pepper
1 large onion, chopped
1 quart water
1 quart chicken broth
1/3 cup long grain rice
2 lbs asparagus, trimmed and cut into 1 inch pieces

Preparation

In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, 1/4 t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
Continue boiling for 10 minutes, stirring occasionally.
Add the asparagus. Cook until tender; about 5 minutes.
Using a hand blender or food processor, puree the soup until smooth.
Return the soup to the pot and add the reserved mushrooms.