Search thousands of recipes reviewed by home cooks like you.

Cream of Asparagus and Mushroom Soup

Cream of Asparagus and Mushroom Soup

  • Prep

  • Cook

  • Ready In

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Place 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.
  2. Melt butter with drippings in a saucepan over medium heat.
  3. Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
  4. Whisk flour into the mixture and cook for 1 minute.
  5. Whisk in chicken broth and bring to a boil.
  6. Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
  7. Reduce heat and simmer for 20 minutes.
  8. Pour 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.
  9. Cook 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.
  10. Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
  11. Garnish soup with crumbled bacon.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

christinaw40
27
2/11/2012

This soup is amazing! The only change I made was to add the mushrooms with the asparagus stalks so that I could puree the mushrooms and hide them from my son. He hates mushrooms.

HoosierJenny
25
4/22/2012

OH MAN! This is a great soup. Made a little healthier version - used veggie broth, omitted the bacon, and used skim milk. I over-salted the soup and remembered a trick my grandma told me once. Peel and cut in half a potato, add to the soup, cook until the potato is soft, remove potato. It pulled just the perfect amount of salt out of the soup. PERFECT! Thanks for the great recipe.

Richard
23
3/9/2012

This is a great soup. I fought the inclination to put some garlic in with the cooking onions and the celery, but it didn't need it. The bacon bits I used were from one of those "real bacon bits" bags so I could use the actual bacon I cooked in my microwave for BLT sandwiches. This soup is to die for and I cooked it exactly as described by this excellent chef/mother. Thanks for the new soup recipe and I am sure the other readers will be checking this recipe out soon.