How to make it

  • Place asparagus and mushrooms on a large baking sheet, with sides. Try to put asparagus on one side and the mushrooms on the other to make things easier, later.
  • Drizzle with olive oil and then toss around a bit to coat.
  • Place tray in a 450 oven and roast, tossing once, if needed, for about 10-12 minutes. Remove and set aside(remember, keep separate)
  • Meanwhile, melt butter in large stock or soup pot.
  • Add onion and cook about 10 minutes, until soft.
  • Add garlic and cook 5 minutes more.
  • Add stock, thyme, asparagus and salt and pepper.
  • Simmer soup about 15-20 minutes, until asparagus is very tender.
  • Remove thyme sprigs.(you can use just the leaves, if desired, then you don't have to remove the sprigs, but the flavor will be a lil more intense. I prefer the simmer/remove method for most dishes with the earthier herbs like rosemary and thyme)
  • Using an immersion blender(or a regular blender, in batches), carefully blend soup until smooth. (I always remove from the heat for this)
  • Add mushrooms(use slotted spoon if a lot of liquid roasted off the mushrooms), Tabasco sauce and cream and return to heat.
  • Heat just until heated through. Don't boil.
  • Garnish with reserved roasted asparagus tops and garlic/pepper fried onions, if desired.

Reviews & Comments 1

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  • elgourmand 6 years ago
    Fantastic. Now the search begins for some decent asparagus to do this with. Nice combo. RJ
    Was this review helpful? Yes Flag
    " It was excellent "
    rescue_ranger ate it and said...
    Keni, I did a toss-up yesterday (Sunday) on making a Broccoli or Asparagus soup and I did Broccoli now I am glad I did so I can try your recipe this coming weekend, I also just posted a very good French Onion I am sure you will enjoy Keni
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