Asparagus and Portabella Mushroom Soup
- 1 lb Asparagus, fresh, blanched and chopped
- 1 1/2 lb Portabella Mushrooms, fresh, remove and retain stems, slice tops
- 1 T Vegetable Oil
- 4 Celery Stalks, chopped
- 2 Leeks, medium, chopped, use white part only
- 1 Onion, medium, chopped
- Pepper, dash
- Salt, to taste
- 6 c Chicken Stock
- 7 T Butter
- 3/4 c Flour
- 1 c Cream, heavy
Heat the vegetable oil in a saucepan over medium heat. When hot, add 1/3 of the asparagus, mushroom stems, celery, leeks and onions plus a dash of pepper. Sauté until onions are translucent, about 5 to 7 minutes. Add the stock. Bring to a boil. In another saucepan melt the butter over low heat. Add the flour to thicken and bring to a boil. Strain 4 cups of the boiling stock into the butter/flour mixture. Whisk until smooth. Add the remaining stock and vegetables. Simmer on low heat for 5 minutes. Remove the soup from the heat. Puree in a food processor. Strain into a 5 qt saucepan and return to low heat. Heat the cream, sliced mushrooms and blanched asparagus pieces over medium heat. When hot, add to the soup. Serve immediately in a bread bowl.
Serves 4-6
Recipe by: Debra Martin, Conestoga
Finalist – Main Dishes/Soups
2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest