A comforting and creamy soup featuring asparagus and wild rice, perfect for any occasion.
Cook the wild rice according to the package instructions and set it aside.
Cooking the rice separately ensures it doesn't overcook in the soup.
Heat a large saucepan over medium heat and add a drizzle of oil.
Use a neutral oil like canola or vegetable oil for this step.
Add the chopped onion and minced garlic to the saucepan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the asparagus pieces to the saucepan and cook for a few minutes.
Cut the asparagus into bite-sized pieces for even cooking.
Pour in the chicken broth, season with salt and pepper, and bring to a gentle boil.
Taste the broth and adjust the seasoning as needed.
In a small bowl, whisk the cream with the cornstarch until smooth.
Ensure there are no lumps in the mixture before adding it to the soup.
Stir the cream mixture into the saucepan and cook until the soup thickens.
Stir continuously to prevent the soup from sticking to the bottom.
Add the cooked wild rice to the soup and stir to combine.
Ensure the rice is evenly distributed throughout the soup.
Garnish with fresh parsley before serving.
Serve the soup hot with a sprinkle of parsley for a fresh touch.
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