Spring Green Asparagus and Mushroom Soup
We like asparagus, but have to buy it since we don’t have our own patch. This recipe stretches the asparagus to serve more people or have easy leftovers. It is creamy and flavorful but still lets the vegetable flavor shine through and is such a pretty spring color! The okra is optional but thickens the soup and adds more nutrition.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: soup
- Cuisine: vegetarian
Ingredients
Scale
- 4 cups asparagus, trimmed and chopped into 1 inch pieces
- 1 or more cups of mushrooms, chopped
- 2 TB. butter
- 1 tsp. Pinch Organic Bay Seasoning
- 1/4 tsp. dill weed
- 2 cups light cream
- 2 cups chicken broth
- 1/2 cup frozen okra
- 2 tsp. salt or more to taste
Instructions
- Cook asparagus in a soup pot with about 1/2 cup water till al dente.
- Meanwhile, in a frying pan, fry the mushrooms in the butter till done.
- Add the seasonings (except salt) to the mushrooms.
- Add the cream to the mushrooms and cook for a few minutes to slightly reduce.
- Put chicken broth in a blender, add the okra and blend till the okra is smooth.
- Add half of the asparagus to the blender and blend lightly to get the lovely green color. Add the remaining asparagus and water to the mushroom mixture so your soup pot is empty for cooking the puree okra in the next step.
- Pour the puree from the blender into the soup pot and cook for 5 min till bubbly so the okra is cooked.
- Add salt and the asparagus/mushroom mixture and heat to serving temperature.
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