Step 1

Bring 1 1/4 cups water to a boil in a small saucepan. Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.

Step 2

Meanwhile, trim the woody ends from the asparagus and peel the bottom halves of the stalks with a vegetable peeler. Cut into 1-inch pieces.

Step 3

Combine the asparagus with the remaining ingredients, except the last two, in a soup pot. There should be enough liquid to just cover the vegetables—add water as needed. Bring to a rapid simmer, then lower the heat. Cover soup and simmer gently for about 15 minutes or until the vegetables are just tender. Remove from heat.

Step 4

When the wild rice is done, stir it into the soup along with the spinach. Cover soup and cook until the spinach has wilted, then season with salt and pepper.

Step 5

If time allows, let the soup stand for an hour or two before serving to develop flavor. Reheat through as needed.