This home made ASPARAGUS & MUSHROOM SOUP is tasty and delicious. It serves 4 – 6.
1 pound young Asparagus
1 pound of button Mushrooms, cleaned washed and cut into 4 parts each.
4 tablespoons of unsalted (1/4 stick) Butter
1 medium size white Onion cleaned and chopped
1 tablespoon wheat four
2 1/2cups of Water
1 tablespoon Lemon Juice
1 cup 2% less fat Milk
Salt and black pepper to taste
Cilantro for garnishing.
Cut off the tips of half the asparagus about 1inch in length and set aside as part of garnish, slice the remaing asparagus.
Melt 2 tablespoons of the butter in a saucepan, sauté the onions until it is soft.
Add the asparagus sauté over low heat for 1 – 2 minutes.
Stir in the flour, cook, cook for 1 minute.
Stir in the water, salt and pepper. Allow to boil, simmer for 10 – 15 minutes until asparagus is tender and well cooked.
Cool slightly, pour in a blender and process until smooth.
Sauté the asparagus tips in remaing butter in a pan for about 3 – 4 minutes.
Cook the mushrooms in its water over low heat until soft and dry.
Stir in the soup, the mushrooms and sautéed tips.
Serve warm and garnish with few chopped cilantro.