Ingredients
6½tbspolive oil
10ozshiitake mushrooms,stems removed and caps sliced thin, or ½ lb regular white mushrooms including the stems, sliced
2¼tspsalt
¼tspfresh ground black pepper
1largeonion
1qtwater
1qtlow sodium chicken broth,canned, or homemade stock
cuplong grain rice
2lbasparagus
16slicesbaguette,(½ inch)
¼lbgruyere
Preparation
In a large pot, heat 2 tablespoons of the oil over moderately high heat
Add the mushrooms, ¼ teaspoon of the salt, and the pepper and cook for about 5 minutes, stirring occasionally, until the mushrooms are golden.
Remove the mushrooms from the pot and set them aside.
Reduce the heat to moderately low and add another 1½ tablespoons of the oil to the pot.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the water, broth, rice, and the remaining 2 teaspoons of salt to the pot. Bring to a boil. Continue boiling for 10 minutes, stirring occasionally.
Add the asparagus. Cook for about 5 minutes until tender.
In a blender or food processor, puree the soup until completely smooth. Return the soup to the pot and stir in the reserved mushrooms.
Meanwhile, heat the broiler.
Put the bread on a baking sheet and brush both sides of the bread with the remaining 3 tablespoons of oil.
Broil the bread for about 2 minutes until brown. Turn and top with the Gruyère.
Broil for about 2 minutes longer until the cheese melts.
Reheat the soup if necessary. Serve topped with the Gruyère croûtes.
