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Cream of Asparagus & Mushroom Soup Recipe


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     Cream of Asparagus & Mushroom Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   20 minutes

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
4 oz mushrooms, sliced
1/2 cup onion, chopped
2 stalks celery, diced
1 can chicken broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
garlic powder
red pepper flakes (optional)
1 cup milk
1/2 cup sour cream
1 teaspoon lemon juice

In a large saucepan, combine asparagus, onion, mushrooms, celery, red pepper flakes and 1/2 cup chicken broth. Cover, and bring to a boil over med high heat. Reduce heat and simmer uncovered 15 minutes. Process the mixture to desired consistency. Set aside.
In a small saucepan, melt butter over med-low heat. Stir in flour, salt, black pepper and garlic. Cook, stirring constantly for 2 minutes. Whisk in remaining chicken broth and increase heat to medium. Cook, stirring constantly until mixture boils. Stir rue and milk into asparagus mixture.
Put the sour cream in a small bowl and stir in a ladle of the hot soup. Add the sour cream and the lemon juice to the soup. Stir while heating the soup to serving temperature but don't allow to boil. Serve immediately.

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