Creamy Asparagus Soup with Mushrooms and Gruyère Croûtes Recipe

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.