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Soup-Asparagus and Mushroom Recipe

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This recipe for Soup-Asparagus and Mushroom is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups Chicken stock
½ lb Fresh asparagus, washed and cut in 1/2-inch lengths
½ cup Finely diced onion
6 tbsp Butter
3 tbsp Flour
½ lb Fresh mushrooms, sliced
1 cup Light cream
1¼ tsp Garlic salt
Fresh parsley
Directions:
Directions:
Bring the chicken stock to a simmer in a medium saucepan. Add the asparagus, cover, and cook over medium heat for 10 minutes or until asparagus is just tender. Sauté the onion in the butter in a medium saucepan over low heat for 10 minutes or until the onion is golden brown. Blend in the flour and stir over low heat for 2 to 3 minutes. Do not brown the roux.Add the mushrooms to the onion mixture. Cover and cook over low heat for 10 minutes or until the mushrooms are tender but not limp. Stir occasionally. Gradually add the asparagus stock mixture, stirring constantly for 3 to 5 minutes until the mixture is smooth. Add the cream and garlic salt and heat through but do not boil. Garnish with fresh parsley.

 

 

 

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