Cream of Asparagus and Mushroom Soup is a delightful, velvety blend that brings together the earthy richness of mushrooms with the fresh, grassy flavor of asparagus. This comforting soup is perfect for cool days or as a starter for a springtime meal, featuring a creamy base that’s enriched with sautéed onions, garlic, and a hint of thyme. The tender asparagus spears and hearty mushrooms are cooked until just tender, then blended to create a smooth, luxurious texture. A touch of cream adds richness, making each spoonful a deliciously satisfying experience. This elegant soup can be served with a crusty baguette or a light salad for a wholesome and satisfying meal that’s both elegant and easy to prepare.
Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms (such as cremini or button), sliced
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions:
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms release their moisture and begin to brown.
- Add the Asparagus and Broth:
- Stir in the asparagus pieces and dried thyme. Pour in the vegetable or chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the asparagus is tender.
- Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth and then returning it to the pot.
- Add Cream and Season:
- Stir in the heavy cream, and season the soup with salt and black pepper to taste. Heat the soup over low heat, without boiling, until warmed through.
- Serve:
- Ladle the cream of asparagus and mushroom soup into bowls. Garnish with chopped fresh parsley or chives for a pop of color and added flavor. Serve with a slice of crusty bread or a side salad.
Cream of Asparagus and Mushroom Soup is a rich and flavorful dish that highlights the natural flavors of fresh vegetables. Its creamy texture and comforting warmth make it a perfect choice for any occasion, from a cozy family dinner to an elegant appetizer for a special gathering.
