"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Asparagus Soup with Fresh Mushrooms Recipe

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This recipe for Asparagus Soup with Fresh Mushrooms, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
15 asparagus spears (about1 lb.)
3/4 c. mushrooms, washed & sliced
1 medium shallot, minced
6 T. unsalted butter
1 c. heavy cream
Salt & pepper to taste
Dash of Cayenne pepper

Directions:
Directions:
Trim asparagus. Cut off 8 smaller tips and reserve. Bring 1 1/2 quarts salted water to a boil in a 3-quart saucepan & cook the 8 stalks and 7 whole spears for 5 - 7 minutes, or until tender. Reserve tops and cooking water. Heat 3 tablespoons butter in a 3-quart saucepan and cook half the minced shallot until brown BUT NOT BURNED. Add the asparagus spears and stalks to the pan with 1 cup of their cooking water. Bring to a boil. Add all of the cream and boil rapidly for 2 minutes.
Remove from the heat and place in processor bowl with 2 T butter. Puree until smooth and strain through a fine sieve. Return to the saucepan and keep warm.
Adjust consistency with more cream if necessary. Season to taste.
In sauté pan, add mushrooms, remaining shallot and 1 tablespoon of butter. Cover, cook until very tender but not browned.
Serve soup in 4 bowls, each garnished with a mound of mushrooms and two asparagus tips.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
(Too much!)
Personal Notes:
Personal Notes:
Not a recipe to make when you're trying to lose
weight.

 

 

 

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