cream of wild mushroom and asparagus soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of cream of wild mushroom and asparagus soup calories by ingredient


vegitarian and sooo good! vegitarian and sooo good!
Number of Servings: 8


    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.