cream of wild mushroom and asparagus soup

4-5 cups variety mushrooms (shitake, button, portabelloa, oyster) stems removed and reserved, tops sliced/chopped
1 pound asparagus (I use half white and half green) woody stem removed and and reserved, cut into 1 inch pieces
8 cups water
1 cup leeks chopped
2 shallots minced
3 tbs butter
2 tbs oilive oil
1 cup dry white wine
1 cup fat free half and half (or cream if you don't care about cals and fat)
1 cup evaporated skim milk
1/2 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.