Cream of Asparagus and Mushroom Soup

Cream of Asparagus and Mushroom Soup

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Kristy 0

"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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55 m servings 182 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
  2. Melt butter with drippings in a saucepan over medium heat.
  3. Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
  4. Whisk flour into the mixture and cook for 1 minute.
  5. Whisk in chicken broth and bring to a boil.
  6. Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
  7. Reduce heat and simmer for 20 minutes.
  8. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  9. Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
  10. Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
  11. Garnish soup with crumbled bacon.


  1. 57 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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!

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Least positive

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. ...

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"...

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 beca...

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 ...

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...

I made this recipe exactly as described. It is absolutely delicious!! My son, who does not like asparaus at all actually loved it! My boyfriend loved it and asked me to make a! Great r...

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...

Even my hubby liked it! and he is NOT a veggie person. This recipe is fabulous - really flavourful and satisfying. I didn't change anything and will be making it again and again!

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