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Elevated Comfort: The Ultimate Cream of Asparagus and Mushroom Soup Recipe

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This Cream of Asparagus and Mushroom Soup is a velvety, restaurant-quality starter featuring fresh vegetables, savory bacon, and a silky cream base. Perfectly balanced and incredibly comforting.

Ingredients

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3 slices bacon

1/4 cup butter

3 stalks celery, chopped

1 onion, diced

3 tablespoons all-purpose flour

6 cups chicken broth

1 potato, peeled and diced

1 pound fresh asparagus, tips set aside and stalks chopped

salt and ground black pepper to taste

1 (8 ounce) package sliced fresh mushrooms

3/4 cup half-and-half cream

Instructions

1. Cook bacon in a large skillet until brown and crispy. Drain on paper towels, crumble, and reserve 1 tablespoon of drippings.

2. Melt butter and reserved bacon drippings in a large saucepan. Sauté celery and onion until translucent.

3. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and bring to a boil.

4. Add potato and asparagus stalks. Season with salt and pepper. Simmer for 20 minutes until tender.

5. Puree the soup using a blender or immersion blender until smooth.

6. Sauté mushrooms and asparagus tips in the bacon skillet until tender, then stir into the pureed soup along with half-and-half.

7. Heat through and serve garnished with crumbled bacon.

Notes

To prevent curdling, do not let the soup reach a rolling boil after adding the half-and-half cream.

For a smoother texture, pass the pureed base through a fine-mesh sieve before adding the mushrooms.

Use room temperature cream to ensure a seamless emulsion.

Nutrition

Find it online: https://www.flavourrecipe.com/cream-of-asparagus-and-mushroom-soup/