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Cream of Asparagus and Mushroom Soup

4

55 min

Cream of Asparagus and Mushroom Soup

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Time

55 min

Serving

8 persons

Calories

155

Rating

4.00★ (167)

Cuisine

Author: Victoria Buriak
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

  • slices bacon: 3 piece
  • bacon drippings: 1 Tbsp
  • butter: 0.25 cup
  • stalks celery: 3 piece (chopped)
  • onion: 1 piece (diced)
  • all-purpose flour: 3 Tbsp
  • chicken broth: 6 cups
  • potato: 1 piece (diced)
  • asparagus, tips set aside and stalks: 1 pound (chopped, fresh)
  • salt and ground black pepper: (to taste)
  • fresh mushrooms: 1 pack (8 ounce pack, sliced)
  • half-and-half cream: 0.75 cup

Metric Conversion

Stages of cooking

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