Asparagus Soup With Cheese Croutons


  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 1/2 teaspoons butter
  • 1 teaspoon olive oil
  • 1/4 cup thinly sliced shiitake mushrooms
  • 8 (1/2-ounce) slices French bread
  • Cooking spray
  • 1/4 cup (1 ounce) shredded Gouda cheese
  • 1/4 cup cooked brown rice
  • 1/4 teaspoon freshly ground green peppercorns
  • 1/8 teaspoon sea salt


"Green Peppercorns Have A Clean, Mild Flavor That Goes Well With Fresh Vegetables, And They Blend Nicely With The Soup." --Chris Pancerella Gayman, Carlisle, PA

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