• Springtime Mushroom Asparagus Soup

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    OMG….if you are a soup person you must make this!!! It’s so so so good! I am going away and wanted to use what I had in the fridge and it turned out a thousand times better and more delicious than I ever thought it would! So light in taste and perfectly healthy! I added my Spicy Oven Roasted Chickpeas and a little parmesan and fresh dil and basil that I had and it was out of this world! I am telling you try it…it was so easy!! Oh and one more thing…it’s just as good cool as it is hot!IMG_4211

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    Springtime Mushroom Asparagus Soup

    Ingredients:

    • 1 tablespoon unsalted butter
    • 14-16 oz. asparagus spears, cut into 2″ pieces (I used ends too)
    • 16 oz. sliced mushrooms
    • 1 celery stalk, chopped
    • 1 carrot, chopped
    • 1 small onion, chopped
    • salt & pepper to taste (I don’t use salt)
    • 5 cups chicken broth (I use sodium free)
    • 1 lemon, juiced
    • optional: herbs for garnish-I used dill and basil
    • optional: parmesan cheese for sprinkling (love)
    • optional: spicy roasted chickpeas (yum)

    Directions:

    In a large pot or dutch oven heat butter  over medium heat.

    Add celery, carrots and onion and cook for 5-7 minutes.

    Season with pepper and salt (if you use)

    Add asparagus, mushroom and broth.

    Bring to a boil, reduce heat and simmer for 20-25 minutes.

    Using an emersion blender, blend until smooth or alternatively blend in a stand blender.

    Add lemon juice and simmer for 3-5 minutes longer.

    Sprinkle with herbs and cheese if desired! I also added some

    Spicy Oven Roasted Chickpeas!

    Serve and enJOY!

    xo

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