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Cream of Asparagus and Mushroom Soup Recipe

Recipe by: Kristy

"I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
  • 2Melt butter with drippings in a saucepan over medium heat.
  • 3Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
  • 4Whisk flour into the mixture and cook for 1 minute.
  • 5Whisk in chicken broth and bring to a boil.
  • 6Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
  • 7Reduce heat and simmer for 20 minutes.
  • 8Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • 9Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
  • 10Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
  • 11Garnish soup with crumbled bacon.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 182 cals
  • 3 slices bacon
  • 1 tablespoon bacon drippings
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    182
    9%
  • Fat:
    12.1
    19%
  • Carbs:
    13.5
    4%
  • Protein:
    5.9
    12%
  • Cholesterol:
    33
    11%

Based on a 2,000 calorie diet

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