Indulge in a bowl of pure comfort with this creamy and flavorful Asparagus Mushroom Soup. Simmer fresh asparagus with garlic and shallots in a chicken or vegetable broth, before blending it with lemon juice and cream, until velvety smooth. Serve with perfectly sauteed mushroom in a balsamic glaze for the perfect balance of flavors.
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Make my favorite Alfredo Asparagus Bundles recipe for another great way to use fresh asparagus. If you love mushrooms, a comforting dish to make would be my Bacon and Mushroom Pasta. Try more of my soup recipes with my Beef and Rice Soup or my Wild Rice Hamburger Soup.
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Ingredients
- Fresh Asparagus
- Shallot
- Garlic
- Salt and Pepper
- Chicken Broth or Vegetable Broth
- Heavy Cream
- Cremini Mushroom
- Fresh Parsley
- Balsamic Vinegar
See Asparagus Mushroom Soup recipe card for quantities.
How to make Asparagus Mushroom Soup
Remove the darker woodier ends of the asparagus and then chop the asparagus in 1 inch pieces. Fine chop the garlic and shallots.
Drizzle olive oil in a large pot or Dutch oven on medium heat. Cook the garlic and shallot for a couple minutes or until the shallots are translucent.
Add the chopped asparagus to the pot and cook for 4-5 minutes.
Pour the broth in with the vegetables. Bring to a simmer and and cook for 10-15 minutes with the lid on. The asparagus should be fork tender.
Melt the butter in a frying pan and cook the mushrooms until brown.
Deglaze the mushrooms with the balsamic vinegar and quickly stir in the parsley. Turn off the heat and set aside.
Carefully use an immersion blender (affiliate link) or a large high speed blender to blend the soup with the lemon juice.
Gently warm up the cream and slowly pour it in the soup while blending. Adding the cream is option but makes the soup extra velvety.
Although this Asparagus Mushroom Soup is delicious at any temperature, you may want to heat it back up after blending it. Serve the soup with the sauteed mushrooms on the side.
Substitutions
- Broth: Feel free to use either chicken broth or vegetable broth for this soup.
- Mushrooms: Although Cremini mushroom will have more of a meatier texture and taste, you can use White Button or any other mushrooms for this recipe.
- Shallots: Use a medium-sized white onion instead of a shallot.
- Heavy Cream: Adding the cream to this soup is totally optional.
- Vegan: Make this soup vegan by using vegetable broth for the soup, frying the mushrooms in olive oil, and omitting the heavy cream.
Store the Asparagus Mushroom Soup
Store any leftover Asparagus Mushroom Soup in an airtight container (affiliate link). Refrigerate for 2-3 days. Alternatively, this soup is great to freeze for up to a month.
Recipe
Asparagus Mushroom Soup
Equipment
- 1 Immersion Blender or a large High Speed Blender
Ingredients
For the Soup
- 4 cups Fresh Asparagus trimmed and chopped in 1-inch pieces
- 1 tablespoon Olive Oil
- 1 large Shallot peeled and finely chopped
- 6 cloves Garlic minced
- 1 pinch Salt
- ¼ teaspoon Black Pepper
- 900 ml Chicken Broth or Vegetable Broth
- 2 tablespoon Lemon Juice from half a lemon
- ½ cup Heavy Cream slightly warmed up
For the Mushrooms
- 10 pieces Cremini Mushrooms halved and sliced
- 2 tablespoon Butter or 1 tablespoon Olive Oil
- 2 tablespoon Balsamic Vinegar
- 2 tablespoon Fresh Parsley finely chopped
Instructions
Cook the Soup
- In a large pot or Dutch oven on medium heat, drizzle in a tablespoon of olive oil. Toss in the garlic and shallots and cook until translucent, 2-3 minutes.
- Add the chopped asparagus, salt, and pepper to the pot and keep cooking for 5 minutes.
- Deglaze the pot by adding the chicken broth. Bring to a simmer.
- Place the lid on the soup, turning the heat down to low and let the soup simmer for 10-15 minutes. When the asparagus are fork-tender, take the soup off the heat.
Cook the Mushrooms
- While the soup is simmering, melt the butter in a frying pan on medium-high heat. When the butter starts to foam, add in the sliced mushroom and cook them until golden brown.
- After the juices from the mushrooms have evaporated, deglaze the pan with the balsamic vinegar. Stir right away to coat the mushrooms, until they have absorbed the vinegar. Stir in the chopped parsley and remove from the heat.
Finish the Soup
- Pour the lemon juice into the soup pot. Use an immersion blender to process the soup directly in the pot, until smooth. If using a blender, see notes.
- To add the cream, make sure to microwave the ½ cup of cream for 30 seconds in order to warm it up. This will prevent for it to curdle when adding it to the soup. Pour the warm cream in the soup while blending it.
- Heat the soup back up to a simmer before serving. Pour the soup in the bowls and serve with the sauteed mushrooms on the side.
Video
Notes
- Make sure that it has a 64oz (1.9L) pitcher in order to fit the soup.
- Make sure that the steam can escape if blending it hot. Leave the lid slightly cracked open, or if it has a hole in the lid, place a tea towel over it to prevent any splatter so you do not burn yourself.
- Start blending it on the lowest speed. Do not use the soup setting at first if you have once, since this is a very high speed setting.
- Please be careful, although this the best way to get a smoother texture.
Anne says
Easy to make and soooooo yummy. Excited I can freeze for up to a month. Love how Alix does his videos - very efficient, short and sweet!