2 Carrots peeled and chopped
1 onion chopped
2 stalks of celery chopped
3 Tbsp Oil
2 cans (10 oz/284 mL each) 25%-less-sodium chicken broth
2 cups of water
2 lbs (900g) of Asparagus Spears trimmed and cut into 3-inch lengths
1/2 cup instant brown rice, uncooked
2 cups skim milk
1⁄4 cup Kraft 100% Parmesan Light Grated Cheese

Cook and stir carrots, onions and celery in hot oil in large saucepan on medium-high heat 3 min. Add broth and water; stir. Bring to boil.

Stir in asparagus and rice; simmer on medium-low heat 10 to 15 min. or until vegetables are crisp-tender, stirring frequently.

Add soup, in batches, to blender; blend until smooth. Return soup puree to pan. Add milk and cheese; cook 5 min. or until heated through, stirring occasionally.

Recipes from KraftCanada.com