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cream of asparagus and mushroom soup

(1 rating)
julesbai avatar
Recipe by
Julie Bailey
@julesbai
Durham, NC

We are a soup-eating family and this version was the result of finding asparagus on sale for 99-cents a pound and needing to use some shitake mushrooms while they were still good. My husband says it's his new favorite. I hope you enjoy it, too! Like all recipes, feel free to adjust ingredients to your own taste. This is a fast and simple recipe.

►
(1 rating)
yield 4 to 6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For cream of asparagus and mushroom soup

  • 1-1/2 to 2 lb
    fresh asparagus, chopped
  • 1/2
    sweet onion, chopped
  • 3.2 oz
    shitake mushroom*, chopped
  • 2 Tbsp
    lemon juice
  • 2 tsp
    garlic, minced
  • 3 c
    chicken broth (use vegetable broth to make this a vegetarian dish)
  • 1 c
    heavy cream
  • salt & pepper to taste
  • 1 Tbsp
    balsamic glaze (optional)
  • 1-1/2 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 1 dash
    herbs to garnish, dill weed and basil (optional)
  • 1 tsp
    sour cream garnish (optional)

How To Make cream of asparagus and mushroom soup

  • Simple ingredients
    1
    Remove about one-inch bottom of stem then chop the asparagus. Rinse in a colander and allow to drain. Set aside.
  • 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.]
  • In the pot
    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.
  • 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.
  • Immersion blender works best
    5
    Insert immersion blender into mixture and mix until all ingredients are creamy-smooth texture. ADD remainder of heavy cream and stir.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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