Christians need no other reason to be avid readers of the Word of God. Realizing that Scripture is 'God-breathed' is motivation enough. Immediately, we see a connection between the living Word and the written Word. Just as Jesus Christ the living Word is an ever present and dynamic reality, the written Word is equally alive and active through the mind of the Holy Spirit. Every time we open the Scriptures, we should expect a personal encounter with the God-breathed Spirit of the living Word. This is reading at its very best. When the mind and spirit of a biblical author interact in vibrant dialogue with the mind and spirit of a reader, the highest purpose of the inspired Word is fulfilled. We should soar every time we read the Word of God.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Dutch	Low-fat/low, Rice, Soups, Vegetables	7	Servings

INGREDIENTS

2/3	c	Brown rice
12	oz	Asparagus
2/3	c	Celery — chopped fine
1/3	c	Onion — chopped fine
1/3	c	Carrot — chopped fine
1/2	ts	Thyme
5	c	Chicken broth, defatted
2	tb	Green onions — minced
1	tb	Parsley — chopped fresh
1	tb	Soy sauce, low sodium
1/2	ts	Hot pepper sauce
		Fresh ground pepper
		Parsley sprigs — for
		Garnish

INSTRUCTIONS

1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to boil,
reduce heat and simmer until rice is tender and water is absorbed, 45
minutes.
2. Meanwhile, trim woody ends off asparagus; discard ends. Bring large pot
of water to boil.  Add asparagus and cook until tender-crisp, 2 minutes.
Drain and rinse under cold water.  Cut into 1-inch pieces, reserving 1/4
cup tips for garnish. Set asparagus aside.
3. Coat bottom of large pot or Dutch oven with vegetable cooking spray. Add
celery, onion, carrot, and thyme; cover and cook, stirring occasionally,
over low heat, until tender, 10 minutes. Add broth and rice; bring to boil
and simmer 10 minutes.
4. Transfer to blender in small batches and carefully blend until smooth.
Return soup to pot.  Stir in asparagus, green onions, parsley, soy sauce,
pepper sauce, and pepper to taste; return to simmer. Ladle into bowls and
garnish with reserved asparagus tips and parsely springs. Makes 7 cups.
Recipe By     : Rosie Daley
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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