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!
Springtime Mushroom Asparagus Soup
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)
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