Tuesday, April 3, 2012

Cream of Fresh Mushroom and Asparagus Soup

Most cookbooks have not made the cut to take up real estate in our kitchen, however, A TASTE OF OREGON is going nowhere.  It was a wedding gift almost 22 years ago and I still love perusing the ear marked pages.  I am all for well-worn cookbooks with personal notes!  I think it makes it much more special.  Even flour and soup spatters make it more real than a pristine cookbook that looks as though it has never been used.

Anyhoo, what is it about asparagus that makes it perfect for Spring?  Is it the beautiful color of green, white or purple?  Is it the taste, the texture and the beauty of the tender tips or the fact that it is in season and is more affordable?

I remember living outside of Heidelberg, Germany in a little village.  On our way home from the city, we would drive through sprawling fields of asparagus.  To some, asparagus is considered a weed that grows alongside the road...but to me, it is the taste of  Spring!  It means that sunshiney days are right around the corner.  Picnic days, bike rides to the farmer's market, berry picking and dates to the orchard are soon to be had!

Oh, and as far as mushrooms go, most people either love them or hate them.  One should learn to at least tolerate them as they are able to boost the immune system and are known to fight diseases. Don't you think they are beautiful, too...in their own sorta way?

Cream of Fresh Mushroom and Asparagus Soup
adapted from A TASTE OF OREGON

1/4 cup butter

1 garlic clove, minced

2 Tbsp. chopped onion

1/2 tsp. sea salt

1/4 tsp. pepper

3 cups chicken broth

8 oz. fresh mushrooms, sliced lengthwise

1 bunch asparagus, cut into little bite-sized pieces

1/2 cup flour

1 quart half and half

1/4 cup Sauvignon Blanc


Heat butter, garlic and onion in a saucepan.

Add salt and pepper and stir until onion softens...about 3 minutes.

Add mushrooms and asparagus and continue to cook until tender...about 5 minutes.

Add the flour and continue to cook until it is all mixed in.

Put all of this into a stockpot.

Add the broth and the half and half.

Pour the wine into the saucepan and stir...getting all of the flavor from the veggies.

Add this to the stockpot and stir until soup is nice and smooth.
Season to taste and let simmer on low for about 30 minutes.

This makes the perfect sipping soup for Easter!!  Especially if there may be a certain family member and his/her family who never seeem to be on time for family dinners. :}  Please tell me we are not the only family in the world who is starving by the time we are all gathered around the holiday table.  No wonder our Momma has resorted to appetizers!

Shared with:  comfy in the kitchen


  1. That looks so good, Lisa. Do you know ALL my grandkids love mushrooms? xo Diana

    1. Thank you, Nana Diana!! Okay, how on earth is it that they all live mushrooms? What was secret to getting them to love mushrooms? I'm impressed. Have a lovely day!
      Love to you!

  2. Two of my favorite flavors! Looks so tasty! I might try it without the flour. Do you have any idea how that would turn out? There are so many soups I'd like to try but they all have flour as a thickener?

    1. Leslie...I use clear jel for thickening most things, it is just that most people don't have it on hand. It is how I thickening my jam, syrup, whipping cream etc.

      The soup will just be thin without the flour...but just as tasty. You could also use heavy whipping cream to thickening it! :)

      Hope this helps!

  3. Looks delish!! I love well worn cookbooks too! They are so special! I love your recipes!

    1. Diana...I love your recipes, too. We made your raviolis for our family dinner on Sunday. They were a huge hit! :)