MUSHROOM AND ASPARAGUS BISQUE

Ingredients-

1 cup rice, half cooked(about 70% cooked)and blended
1/2 cup dried mushrooms
1 cup water
1 tbsp olive oil
1 cup onion, chopped
2 cloves garlic, chopped
200 gms asparagus, cut into 1/2" pieces
4 cups vegetable stock
Salt to taste
Pepper to taste
3/4 tsp dried thyme leaves, crumbled
1/2 cup cream
2 tbsp cornstarch
Zest of 1 lemon

Method-

* Place dried mushrooms in 1 cup of boiling water. (I used a combination of porcini, straw, and shiitake mushrooms)
* Allow to soak for 20 minutes. Strain, reserving the water, and chop mushrooms.
* Set aside, along with soaking water.
* In large saucepan, heat olive oil over medium high heat.
* Add onion and garlic, and saute for 2 minutes.
* Add asparagus and saute an additional 3 minutes.
* Add mushrooms and saute.
* Add rice and thyme, and stir well.
* Add reserved mushroom water and vegetable stock, and season with salt and pepper.
* Bring to a boil over high heat.
* Cook till the rice is cooked.
* In small bowl, whisk cornstarch into cream, and pour into pan.
* Bring back to a boil and boil for 3-5 minutes, until thickened.
* Remove from heat and stir in lemon zest.
* Serve and enjoy!