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...
Provided by Julie Jarrell Bailey
Categories Cream Soups
Time 30m
Number Of Ingredients 13
Steps:
- 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.]
- 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.
- 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.
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waqas khuwa waqas khuwa
[email protected]This soup is a bit bland for my taste. I added some extra salt and pepper and it was much better.
Charles Infinity Smith
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to have a hot meal ready when you get home from work.
MD NAJMUL HOQUE
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved it!
Do Our Die
[email protected]I'm not a big fan of asparagus, but I loved this soup. The mushrooms really balance out the flavor.
Md shakib Babu
[email protected]This soup is so easy to make. I had it on the table in less than 30 minutes.
Chloe Vince
[email protected]The flavors in this soup are amazing. The asparagus and mushrooms complement each other perfectly.
BRIAN TEJEDA
[email protected]I love the creamy texture of this soup. It's so smooth and velvety.
Gudah Arshley
[email protected]This soup is perfect for a cold winter day. It's warm and comforting and it fills you up.
DESIREE BAKER
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. I even had people asking for the recipe.
king of life
[email protected]This soup is so easy to make and it's so delicious! I love that I can use fresh or frozen asparagus and mushrooms. It's a great way to use up leftover vegetables.
Sherrolyn Bautista
[email protected]This soup was a hit with my family! It was creamy, flavorful, and packed with vegetables. I especially loved the combination of asparagus and mushrooms. I will definitely be making this soup again.