cream of asparagus and mushroom soup

How To Make cream of asparagus and mushroom soup

• 
  Step 1
  Remove about one-inch bottom of stem then chop the asparagus. Rinse in a colander and allow to drain. Set aside.
• Step 2
  Heat butter and olive oil in heavy pan over medium-high temperature. Add chopped onion and stir for one or two minutes. Reduce heat to medium, stirring for about three-minutes. Add chopped mushroom*, garlic, salt and pepper, continuing to stir for a few more minutes until onion is tender and translucent (five or six minutes total). [*NOTE: I prefer shitake mushrooms because they have a nice, beefy consistency. However, use your favorite.]
• 
  Step 3
  Add the asparagus, lemon juice and one-cup of the chicken stock to the pot. Reduce heat to medium-low setting. Cover pot and continue cooking about 15-minutes until asparagus is tender.
• Step 4
  Add remainder of chicken stock and one-half cup of the heavy cream to the pot. Taste test to determine if you want to add more salt or pepper.
• 
  Step 5
  Insert immersion blender into mixture and mix until all ingredients are creamy-smooth texture. ADD remainder of heavy cream and stir.
• Step 6
  Serve hot. OPTIONAL: Garnish with one or more of the following: Dash of dill weed, dash of basil, teaspoon of sour cream, drizzle of balsamic glaze.
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