Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the asparagus and broth and bring to a boil.
5. Reduce heat and simmer until the asparagus is tender, about 10 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking
- Serve hot
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 350
- Fat: 29g
- Carbohydrates: 16g
- Protein: 8g
Substitutions for ingredients:
- Asparagus can be substituted with broccoli or cauliflower
- Heavy cream can be substituted with half-and-half or milk for a lighter version
- Vegetable broth can be substituted with chicken broth or water
Variations:
- Add cooked chicken or shrimp for a protein boost
- Top with croutons or grated Parmesan cheese for added texture and flavor
- Add a pinch of cayenne pepper for a spicy kick
Tips and tricks:
- To make the soup extra creamy, add a dollop of sour cream or Greek yogurt before serving
- For a chunkier soup, reserve some of the asparagus and mushrooms and add them back in after pureeing
- Use fresh, high-quality ingredients for the best flavor
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley or chives on top
- Garnish with a drizzle of olive oil or a swirl of cream
Garnishes:
- Fresh herbs such as parsley, chives, or thyme
- Croutons
- Grated Parmesan cheese
- A drizzle of olive oil or balsamic vinegar
Pairings:
- Serve with a crusty bread or crackers for dipping
- Pair with a light salad or sandwich for a complete meal
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts
- Grilled chicken or fish
- Quinoa or rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it
Food safety advice:
- Make sure to cook the soup to a safe internal temperature of 165°F to avoid foodborne illness
- Store leftovers promptly in the refrigerator to prevent bacterial growth
Food history:
- Cream of mushroom soup has been a popular dish in American cuisine since the early 20th century
- Asparagus has been cultivated and eaten for thousands of years, dating back to ancient Egypt and Greece
Flavor profiles:
- Creamy and rich with a savory umami flavor from the mushrooms
- Slightly sweet and earthy from the asparagus
- Balanced with a hint of onion and garlic
Serving suggestions:
- Serve as a starter for a dinner party or holiday meal
- Enjoy as a comforting lunch or dinner on a chilly day
- Make a big batch and freeze for easy meal prep
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