Recipe by Kristy
"I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course."
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potato, peeled and diced
fresh asparagus, tips set aside and stalks chopped
salt and ground black pepper to taste
1 (8 ounce) package
sliced fresh mushrooms
OH MAN! This is a great soup. Made a little healthier version - used veggie broth, omitted the bacon, and used skim milk. I over-salted the soup and remembered a trick my grandma told me once. Peel and cut in half a potato, add to the soup, cook until the potato is soft, remove potato. It pulled just the perfect amount of salt out of the soup. PERFECT! Thanks for the great recipe.
A but bland for my taste. I added some extra pepper to give it a bit of a kick and this helped somewhat. Not a bad recipie!
This soup is amazing! The only change I made was to add the mushrooms with the asparagus stalks so that I could puree the mushrooms and hide them from my son. He hates mushrooms.
This is a great soup. I fought the inclination to put some garlic in with the cooking onions and the celery, but it didn't need it. The bacon bits I used were from one of those "real bacon bits" bags so I could use the actual bacon I cooked in my microwave for BLT sandwiches. This soup is to die for and I cooked it exactly as described by this excellent chef/mother. Thanks for the new soup recipe and I am sure the other readers will be checking this recipe out soon.
This soup is absolutely fabulous. I made it exactly according to the recipe... no need for any changes! You could leave out the half and half and it still is lovely. I ended up adding it in because I hate it when people make a bunch of changes and then criticize the original recipe. It also reheats well the next day.
I gave 4 stars as I had to add some flavor - a little extra sea salt, fresh ground pepper and a couple dashes of cayenne really brought out the flavors. I used leftover steamed asparagus (added later in the process) and kept aside the tips (also added later to the mushrooms). I sliced the mushrooms super thin on a mandoline, used fat free 1/2 &1/2, and bumped up the flavor of the chicken broth with a little chicken broth paste (awesome stuff). yummy recipe!!
This is awesome! I used portabello mushrooms and added more than it called for as well as more asparagus. I did not have half and half and used skim milk, it tasted great! The bacon gives it that savory, delicious taste it needs. Thank you for such a yummy soup for a cold day!
This was a fantastic soup. Absolutely gorgeous. I've made this two or three times now. I added a little extra bacon & bacon drippings, and used cream instead of half and half to thicken a little more the second time. I don't think you need to do either of those things to still have an absolutely amazing soup, though! Fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Asparagus and Mushroom Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
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