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.