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
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.
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!
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.
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!!
Awesome soop. Took me a bit longer as I made my own chicken broth, but the final result was plain wonderful. Next time I'd add a bit more potatoes though to make a bit more creamy.
I followed the recipe exactly and this soup knocks it out of the park with great flavor and elegance. The only change I would make is to add more asparagus and maybe potatoes at the end to give it more texture. (Just a personal preference.)
* 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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