Ingredients
- 1 pepper parsley sprigs for (fresh ground garnish)
- 5 c chicken broth
- 1 3/8 cups water in
- 12 oz asparagus
- 5/8 c brown rice
- 5/8 c celery fine (chopped)
- 3/8 c carrot fine (chopped)
- 1/4 cup tips for (garnish)
- 3/8 c onion fine (chopped)
- 2 tb green onions (minced)
- 1 tb soy sauce
- 1 tb parsley (chopped fresh)
- 1/2 ts pepper sauce (hot)
- 1/2 ts thyme
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
