• Kim Campbell

Creamy Asparagus and Mushroom Soup

With so many flavors and so much creaminess, this light spring soup is still hearty enough for a one-dish meal. Just add your favorite bread and you’re good to go! The earthy mushrooms and spring asparagus tips combine to create the perfect textures for this delicious soup.


Prep Time: 15 minutes

Cook Time: 20 minutes

Yields: 4 servings


Ingredients:


1 bunch asparagus (about 1- 1 1/2 pounds), cut into 1 inch segments with tips removed and separated

2 celery stalks, diced

1 onion, diced

2 small potatoes (or 1 cup), diced small

3 cups non-dairy milk

3 tablespoons nutritional yeast flakes

1 teaspoon garlic powder

½ teaspoon smoked paprika

½-1 teaspoon sea salt (or to taste)

½ teaspoon black pepper

8-10 ounces sliced button mushrooms

1 cup low sodium vegetable broth

¼ cup whole wheat flour (or oat flour)


Directions:

  1. Wash and slice the asparagus. Cut off the tips of each spear (approximately 2 inch pieces) and set aside.

  2. In a large soup pot, sauté the celery and onions over medium-high heat using a small amount of water until tender.

  3. Reduce the heat to low-medium and add the potatoes, milk, asparagus stems (do not include the tips), nutritional yeast flakes, garlic powder, smoked paprika, salt, and pepper. Cover and simmer on low-medium heat until the potatoes are fork tender.

  4. While the soup is simmering, place the mushrooms into a small fry pan over medium-high heat. Sauté the mushrooms in water until tender. Add the asparagus tips to the mushrooms and sauté only until the tips become bright green. Set aside.

  5. Add the vegetable broth and flour to a blender and blend on high until smooth.

  6. Add the hot soup mixture to the flour and broth mixture and continue blending until smooth and creamy. If you prefer your soup to have a bit more texture, you can blend more or less of the vegetables until the desired consistency is achieved.

  7. Pour the blended soup mixture back into the soup pot and continue cooking over medium heat until bubbly and thickened.

  8. Add the mushrooms and asparagus tips and serve immediately.


Hints: If asparagus isn’t in season, you can easily substitute the asparagus for leeks or broccoli.

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© 2018 by Kim Campbell