Creamy Asparagus Soup With Mushrooms And Gruyère Croûtes

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6 1/2 tablespoons olive oil

10 ounce shiitake mushrooms, stems removed and caps sliced thin, or 1/2 pound regular white mushrooms including the stems, sliced

2 1/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1 large onion, chopped

1 quart water

1 quart canned low-sodium chicken broth or homemade stock

1/3 cup long-grain rice

2 pounds asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces

16 1/2- inch slices baguette

1/4 pound Gruyère, shredded

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