A creamy soup that showcases fresh in-season asparagus.
Saute onion in olive oil until tender about 2 minutes. Add garlic and saute an additional minute.
Stir in the chicken broth, wild rice and seasonings. Bring to boil, reduce heat and simmer for 10 minutes.
Add in the celery, carrots and mushrooms and continue cooking soup until vegetables are starting to soften (10-15 mins.)
Stir in the asparagus and chicken. Continue cooking for about 5 minutes.
Slowly blend milk into the flour, just a tbsp or 2 at a time to form a thick mixture. Stir this into your soup until blended. Simmer the soup until the broth has thickened and the asparagus is tender but not mushy.