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