Cream Of Roasted Asparagus And Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Roasted asparagus and mushrooms and thyme are added to this delicious soup to give greater depth and Earthiness and it's extra heartiness makes it a suitable main course. I served this with Feta And Thyme Buttermilk Biscuits . Ingredients:
3lbs fresh asparagus, trimmed and broken into about 1-2 inch pieces |
12oz fresh baby bellas, sliced |
drizzle of olive oil |
1 stick butter |
1 large onion, chopped |
4 cloves garlic, minced or chopped |
3-4 cups beef stock |
4 cups chicken stock |
about 4-6 sprigs of fresh thyme |
several dashes of tabasco sauce(green, if you have it |
about 1/2-3/4 cup heavy cream or half and half |
kosher or sea salt and plenty of fresh ground pepper |
Directions:
1. 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.
2. Drizzle with olive oil and then toss around a bit to coat.
3. Place tray in a 450 oven and roast, tossing once, if needed, for about 10-12 minutes. Remove and set aside(remember, keep separate)
4. Meanwhile, melt butter in large stock or soup pot.
5. Add onion and cook about 10 minutes, until soft.
6. Add garlic and cook 5 minutes more.
7. Add stock, thyme, asparagus and salt and pepper.
8. Simmer soup about 15-20 minutes, until asparagus is very tender.
9. 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)
10. Using an immersion blender(or a regular blender, in batches), carefully blend soup until smooth. (I always remove from the heat for this)
11. Add mushrooms(use slotted spoon if a lot of liquid roasted off the mushrooms), Tabasco sauce and cream and return to heat.
12. Heat just until heated through. Don't boil.
13. Garnish with reserved roasted asparagus tops and garlic/pepper fried onions, if desired.
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