Creamy Mushroom and Asparagus Soup
Created by: Bananasforbourban
Like my grandmother before me, I have a thing for soup. I just love it. It’s warm and comforting during any season, it’s simple to make, and just about any combination of ingredients can be a soup. The world is your oyster soup! Also, it’s pretty darn healthy. Did you know studies have shown that starting a meal off with soup makes you some very scientific percentage less likely to overeat? Basically, since it’s usually water based (stock), you feel like you’re eating a lot when you’re not. Works for me!
My latest creation is a pureed soup with earthy mushrooms and sweet asparagus, jazzed up with fresh herbs and sherry wine – all the things that make mushrooms sing!
Cook Time:PT1H0M1 hr, 0 min
Prep Time:PT30M30 min
- 1 medium yellow onion, chopped
- 2 shallots, chopped
- 5 cloves of garlic, minced
- 1 bunch of asparagus, chopped into pieces about 1in long
- 10-ounce cremini mushrooms, chopped
- 1 Tablespoon fresh rosemary, finely chopped
- 1 Teaspoon fresh sage, finely chopped
- 1 Cup dry sherry (or white wine)
- 4 Cups Pacific Foods Organic Free Range Chicken Broth (Or Organic Vegetable Broth to make vegetarian) (1 carton)
- 2 Tablespoon butter
- 1/3 Cup milk (any kind, I used 1%)
- 1/4 Cup fresh parsley, finely chopped
- salt and pepper to taste
- olive oil
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- In a Dutch oven or heavy pot heat 1 TB of olive oil over medium heat. Add the onion and cook until just softened, about 3 minutes. Add the shallot and cook until they both sweat a bit, about 5 minutes. Add the garlic and cook for 1 minute. Add the asparagus and mushrooms, then add the rosemary, sage, and salt and pepper. Cook this mixture until the asparagus has started to soften and the mushrooms have given off their water and started to cook down, about 10 minutes.
- When the vegetables have cooked a bit, add the sherry and deglaze the pot (meaning, use a wooden spoon to scrape up the cooked on bits on the bottom, they have flavor you want!). After the liquid has mostly cooked off, add the chicken broth. Add as much as you want for as creamy a texture as you want. I like a thicker soup, so I only added 3 Cups. Bring the soup to a boil, then drop the heat to low, place a lid on the pot, and simmer for about 15 minutes.
- When the soup is done, remove the pot from the heat and let it cool down for a few minutes. Use a blender, food processor, or my favorite, an immersion blender, to blend the soup until creamy.
- In a microwave-safe container, combine the butter and milk and microwave until the milk heats up enough to melt the butter. Watch this carefully, it only takes about 20-30 seconds and you don't want to burn your milk. Stir the mixture until the butter is incorporated with the milk, then stir into the soup.
- Stir in the chopped parsley and enjoy!