Ingredients:
2-3 tbsp olive oil
10 oz mushrooms ( no stems, sliced)
salt ,pepper to the taste
1/2 small onion
1 quart water
2 cups chicken broth
2 tbsp long grain rice
1 1/2 lb asparagus (cut in to 1 inch )
1 1/2 carrots (diced)

Method: Heat half of the oil. Add mushrooms, stir until golden. Remove mushrooms and set aside. Reduce heat and heat rest of the oil , add onion. Cook until tender. Add water ,broth , rice, salt. bring to boil. And continue to boing for 10 mins. Add asparagus and carrots. Close and cook until vegetable is tender. Blend and puree the soup. Return to the pot and stir the mushrooms
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