Mushroom Asparagus cream soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.5-3 cups fresh Mushrooms1 bunch fresh asparagus6 slices cooked and crumbled bacon1 32oz box of Swanson's 99% fat free chicken broth1/2 cup whipping cream1 Tbsp olive oil3 cloves garlic1/8 tsp nutmeg (really adds a lot. don't skip!)Salt and pepper to taste
Heat olive oil in a deep sauce pan. Mince the garlic and let it cook in the olive oil. Add the mushrooms and saute until they are soft.
Steam the asparagus in the microwave for 5 minutes. Slice into bite-sized pieces.
Cook the bacon also in the microwave. Crumble when cool. (Or if you're impatient, use a pizza cutter!)
To the pan with the mushrooms, add the chicken broth and asparagus. Add the salt and pepper to taste, and the nutmeg. Add any other seasonings you like. I added a few red pepper flakes. Because that's how we roll. Let it simmer for a little while. Then, add the bacon and cream, and let it simmer a little more until warmed through. Serve!
Serving Size: Makes about 6 1-cup servings
Steam the asparagus in the microwave for 5 minutes. Slice into bite-sized pieces.
Cook the bacon also in the microwave. Crumble when cool. (Or if you're impatient, use a pizza cutter!)
To the pan with the mushrooms, add the chicken broth and asparagus. Add the salt and pepper to taste, and the nutmeg. Add any other seasonings you like. I added a few red pepper flakes. Because that's how we roll. Let it simmer for a little while. Then, add the bacon and cream, and let it simmer a little more until warmed through. Serve!
Serving Size: Makes about 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 13.0 g
- Cholesterol: 35.9 mg
- Sodium: 3,076.9 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.8 g
- Protein: 5.5 g
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