cream of wild mushroom and asparagus soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4-5 cups variety mushrooms (shitake, button, portabelloa, oyster) stems removed and reserved, tops sliced/chopped1 pound asparagus (I use half white and half green) woody stem removed and and reserved, cut into 1 inch pieces8 cups water1 cup leeks chopped2 shallots minced3 tbs butter2 tbs oilive oil1 cup dry white wine1 cup fat free half and half (or cream if you don't care about cals and fat)1 cup evaporated skim milk1/2 oz dried porcini mushrooms (soaked in 1 cup hot water for 30 min)I add 2-3 veg bouillon cubes to mushroom broth (increases sodium)
put stems of mushrooms and ends of asparagus in pot and cover with water, bring to boil, add 1 tsp salt, boil 30 min uncovered, strain
meanwhile, sauted leeks and shalots in butter and oil 10 min, add mushrooms, saute 5-10 min, add asparagus and saute 5 min, add flour and sitr 1 min, add wine, and stir 1 min, add strained mushroom broth, and porcini broth, slice porcini's and add. Bring to a boil, simmer 10-20 min, add half and half and milk, taste and season, heat through, do not boil
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JODIMEISNER.
meanwhile, sauted leeks and shalots in butter and oil 10 min, add mushrooms, saute 5-10 min, add asparagus and saute 5 min, add flour and sitr 1 min, add wine, and stir 1 min, add strained mushroom broth, and porcini broth, slice porcini's and add. Bring to a boil, simmer 10-20 min, add half and half and milk, taste and season, heat through, do not boil
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JODIMEISNER.
Nutritional Info Amount Per Serving
- Calories: 163.6
- Total Fat: 8.4 g
- Cholesterol: 14.3 mg
- Sodium: 116.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.1 g
- Protein: 5.3 g
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