I don’t buy canned soup often but I do really enjoy canned cream of mushroom. I really enjoy it, and even use it as a sauce once in a while. The other day I was at my mom’s for dinner and she made canned soup as a quick starter. As a pleasant surprise, she put cut asparagus in there too. At first I was hesitant but once I tried it I thought it was a great way to incorporate more vegetables. I wondered how this would taste with home-made cream of mushroom instead and so out I went to buy my favourite mushrooms, portobellos.This soup is actually quite easy. I use 2 portobello mushrooms, washed and sliced. In a pan, I fry them up in a bit of olive oil over medium heat. They release some water which, in turn, helps cook them down. If they are not releasing much water, add a few tablespoons of water to help them along. After about 6-7 minutes I season them with some salt and set them aside. I have chosen to keep this recipe simple but you can always add more mushrooms or mushrooms of different varieties. I fully intend on doing that myself in the future.
*How to Clean Portobello Mushrooms
Use a knife to peel the skin off, starting at the edges of the mushrooms. Then, use a spoon to scoop the gills of the mushroom. You can then give them a quick scrub with some water and they are ready to use.
The asparagus is very easy to cook too. You want them to have a bit of a crunch and not be overcooked. This will add a nice contrast in the soup. Cut the stem ends off. An easy way is to simply hold near the base and snap it off. It will break naturally at the tender point. Wash the asparagus and microwave them for 1 minute. They will be a bright green and ready to cut into 1 inch pieces. The final step of this soup is the broth. The broth is where the richness happens. I specifically purchased good, organic cream, the kind that comes in a glass bottle. Like any good soup, start with a roux by melting 2 Tbsp of butter in a large pot and using a whisk to stir in 2 heaping Tbsps of flour.
Add 2 cups of chicken stock 1/3 at a time. You will notice a slight thickening. Finally, add 1 C of cream. Let the flavours simmer for about 10 minutes and then season with some salt and pepper. Stir in the mushrooms and asparagus and you have a hearty, home-made, cream of mushroom and asparagus soup.
Cream of Mushroom and Asparagus Soup
1 Tbsp butter
2 large spoonfuls flour
2 C chicken broth
1 C cream
2 large portobello mushrooms (washed and sliced)
1/2 Tbsp olive oil
10 asparagus stalks (cleaned)
salt and pepper
1. Microwave asparagus for 1 minute.
2. Cut asparagus into 1″ pieces and set aside.
3. Sauté mushrooms in olive oil until tender.
4. In a large pot, melt butter.
5. Whisk in flour.
6. Add broth 1/3 at a time until finished while continuously whisking.
7. Give the broth a few minutes between additions to allow to simmer.
8. Stir in cream.
9. Cover and let soup simmer for 10 minutes.
10. Season with salt and pepper as desired.
11. Stir in mushrooms and asparagus.
Protein 6.5 g