Dieticians say it’s a good idea to start a meal with a soup or salad. The starter course fills up the tummy partially and tells the brain that it won’t need three helpings of the main course. I don’t know if that works, really. I’m not on a diet and, for me, soup before the main dish whets the appetite even more. Start your meal with this thick and buttery asparagus and mushroom soup to wake up your taste buds and get them primed for the delicious main course — like fried chicken — that follows.
This asparagus and mushroom soup is made with baby asparagus, Swiss brown mushrooms and pureed potatoes. And, yes, a copious amount of butter.
- 3 cups diced potatoes
- 4 cups chicken bone broth (you may need more)
- 1/3 cup butter divided
- 3 tablespoons finely chopped onion
- 1/4 cup roughly chopped carrot
- 1/2 cup chopped Swiss brown mushrooms (or your mushroom of choice)
- 15 to 18 spears baby asparagus cut into one-inch lengths
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- snipped parsley to garnish
Place the diced potatoes in a pan. Pour in the broth. Bring to the boil, turn down the heat to low, cover and simmer for 15 to 20 minutes or until the potatoes are mushy.
While the potatoes simmer, prepare the rest of the ingredients. Melt half of the butter in a pan until bubbly. Add the chopped carrot, mushrooms and asparagus. Sprinkle in the thyme and sage, and a little salt and pepper. Go easy on the salt at this point -- if the potatoes are simmering in salted broth, you won't need to salt the vegetables and mushrooms heavily.
Cook the vegetables and mushrooms gently in butter for about two minutes.
When the potatoes are done, transfer with the broth into a blender. Process until smooth and thick.
Pour the pureed potatoes into the pan with the vegetables and mushrooms. Stir. Taste. Adjust the seasonings, as needed. If the soup is too thick, add more chicken bone broth, a quarter cup at a time. If you add broth, you'll have to adjust the seasonings again.
When the taste and texture of the soup is to your liking, turn off the heat. Cut the remaining butter into small cubes, drop into the soup and stir until melted.
Sprinkle the asparagus and mushroom soup with snipped parsley and serve.