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Cream of Asparagus and Mushroom Soup
Cream of Asparagus and Mushroom Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy asparagus soup with mushrooms and bacon - a deliciously cozy starter.
Ingredients:
  • 3 slices bacon
  • 1 tablespoon bacon drippings
  • 0.25 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
  • 0.75 cup half-and-half cream
Instructions:
  • Cook the bacon in a large skillet over medium-high heat until evenly browned, turning occasionally, for about 10 minutes. Drain the bacon on a paper towel-lined plate, then crumble when cool. Set aside and reserve 1 tablespoon of bacon drippings.
  • Combine butter and drippings in a saucepan over medium heat until melted.
  • Sauté celery and onion in the saucepan until onion turns translucent, for about 4 minutes.
  • Gradually blend in the flour and cook for 1 minute.
  • Add the chicken broth and bring to a boil while whisking.
  • Combine potato and chopped asparagus stalks in the pan, saving the asparagus tips for later. Season generously with salt and ground black pepper.
  • Simmer over low heat for 20 minutes.
  • Blend the soup in batches until smooth using a blender, filling the pitcher halfway full and holding down the lid with a folded kitchen towel. Use quick pulses to get the soup moving, then puree until smooth. Alternatively, use a stick blender to puree the soup directly in the cooking pot.
  • Saute mushrooms and asparagus tips in the bacon-infused skillet until mushrooms release their liquid, about 5 to 8 minutes. Season with salt and pepper to taste.
  • Combine mushrooms, asparagus tips, and half-and-half cream into the pureed soup mixture. Heat until warmed through.
  • Sprinkle crumbled bacon on top of the soup for added flavor and crunch.

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