You’ll love making and serving this earthy medley of colors, textures, and flavors on a rainy spring evening.

　　

Ingredients

6 servings

　　1 1/4 cups water

　　1/2 cup raw wild rice, rinsed

　　10 to 12 ounces asparagus

　　4 to 6 ounces fresh wild mushrooms, such as shiitake or porcini, or a combination of 2 or 3 kinds

　　1 large carrot, peeled and coarsely grated

　　1 medium yellow summer squash, diced

　　4 to 5 scallions, white and green parts, sliced

　　One 32-ounce carton low-sodium vegetable broth

　　1 1/2 teaspoons salt-free seasoning (see page 4 for brands)

　　1/4 cup dry white wine, optional

　　5 to 6 ounces fresh spinach, well washed, stemmed, and chopped

　　Salt and freshly ground pepper to taste

　　

Step 1

Bring the water to a boil in a small saucepan. Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.

　　

Step 2

Meanwhile, trim the asparagus of its woody ends and peel the bottom halves of the stalks with a vegetable peeler. Cut into 1-inch pieces.

　　

Step 3

Combine the asparagus with the remaining ingredients, except the last two, in a soup pot. There should be enough liquid to just cover the vegetables; add water as needed. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 15 minutes, or until the vegetables are just tender. Remove from the heat.

　　

Step 4

When the wild rice is done, stir it into the soup, followed by the spinach. Cover and cook until the spinach has wilted, then season with salt and pepper. Adjust the consistency with more water if needed, to give the soup a slightly dense consistency.

　　

Step 5

If time allows, let the soup stand off the heat for an hour or two to develop flavor. Heat through before serving.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 94

　　

Step 8

Total fat: 1g

　　

Step 9

Protein: 5g

　　

Step 10

Fiber: 4g

　　

Step 11

Carbohydrate: 19g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 273mg

　　Vegan Soups and Hearty Stews for All Seasons