Creamy mushroom and asparagus soup

A quick and delicious meal!

Mushroom soup is one of my go-to comfort foods and while I love this recipe, I felt it was time to try something new. Adding asparagus really perks up the appearance of this soup and pre-cooking the stalks before adding them back in at serving time keeps the asparagus from getting soggy and losing its bright colour. You could easily use non-dairy substitutes for the butter and cream to make a vegan version of this tasty, warming meal. If you’re looking for more asparagus inspiration, be sure to check out this delicious recipe roundup.

Ingredients

• 1 tablespoon (14 g) butter
• 1 tablespoon (15 mL) olive oil
• 10 stalks asparagus, cut in 1/2 inch (1.25 cm) pieces
• 3 cups (12 oz / 340 g) sliced mushrooms (button or cremini)
• 1 small onion, diced
• 1 medium carrot, grated
• 1/2 teaspoon each dried oregano and thyme
• 1/2 teaspoon each salt and freshly ground black pepper
• 1/2 cup (80 g) uncooked white rice (I like jasmine)
• 3 cups (750 mL) vegetable broth (or chicken broth)
• 2 cups (500 mL) water
• 1 cup (250 mL) medium (18%) cream
• Minced fresh chives and/or separated chive blossoms, to garnish

Method

• In a medium to large pot placed over medium heat, melt 1 teaspoon (5 mL) of the butter with 1 teaspoon (5 mL) of the olive oil. Add chopped asparagus and sauté 4-5 minutes until tender. Transfer to a small bowl and set aside.  
• Add mushrooms and another teaspoon of oil to the same pot. Increase heat to medium-high and sauté, stirring almost continuously, until mushrooms have stopped releasing moisture and are beginning to brown (about 5-7 minutes).
• Reduce heat to medium and push the mushrooms to one side of the pot. Add remaining butter and when melted, add onions. Sauté, stirring often, until translucent. Add remining oil on top of onions and stir carrot into onion. Gently combine with mushrooms and sauté 2 minutes longer.
• Add seasonings and rice; stir. Add stock and water; stir again. Cover pot and bring mixture to a boil then reduce heat until it is just simmering. Cook 12-15 minutes, until rice is tender.
• Stir in cream then taste and adjust seasonings to your preference. Heat until just barely beginning to boil then remove from heat.
• To serve, divide cooked asparagus pieces evenly among 4 serving bowls. Ladle hot soup over top and garnish with minced chives and/or chive blossoms. Serve hot.

Serves 4; recipe can easily be multiplied.