Asparagus Mushroom Soup

French Kiss Cook

Serve this bright and creamy soup with balsamic glazed fried mushrooms.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Lunch, Soup

Cuisine American

Servings

Calories 244 kcal

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

Using a High Speed Blender: If using a blender, here are some important points.

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.

Nutrition

Calories: 244kcalCarbohydrates: 12gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 53mgSodium: 1045mgPotassium: 419mgFiber: 3gSugar: 6gVitamin A: 1799IUVitamin C: 15mgCalcium: 79mgIron: 3mg

Keyword asparagus, mushrooms

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