Cream of AWESOME soup

Category : Stew/Soup

After a market trip, I opened my fridge and stood there a long moment admiring my bounty when I started pulling out ingredients and this soup was created. Still one of the most magnificent flavored dished to come out of my kitchen.

2 bunches of slender asparagus,
snap off woody ends,
cut tips off about 1″ and set aside, chop the rest into 1″ pieces
6 medium portabello mushrooms, chopped coarse
1 leek, halved, then chopped into 1/2″ pieces
2 Tablespoons both of butter and olive oil
5 cloves of garlic, chopped
6 cups mushroom stock
1 cup white wine
1 Tablespoon Worchestershire
1 teaspoon course ground pepper
1 teaspoon salt
2 teaspoons tarragon
1/4 teaspoon cayenne
1/4 cup flour
2 cups half & half
1/3 cup shredded cheese
I used an unseasoned Mexican blend
1/3 cup parmesan

Saute the leek and mushrooms in a soup pot until soft. Add the garlic and all the asparagus, putting the asparagus tips aside for now.

Add the wine, mushroom stock, and seasoning. Simmer until the asparagus is soft. Using a slotted spoon, remove 2/3rds of the vegetables and put into a food processor until chopped fine, but not smooth. Return to the soup pot.

Add the rest of the asparagus and simmer until soft. Whisk together the flour and half & half until perfectly smooth. Add it to the soup and simmer until it thickens up (15 minutes). Turn off the heat, add the cheese, and stir until completely incorporated into the soup.

Serve with a crusty bread.

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