Asparagus And Mushroom Soup
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Ingredients
- 1 tablespoon butter
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 pound asparagus trimmed and chopped
- 2 cups sliced mushrooms
- 4 cups vegetable broth
- 4 cups fresh baby spinach
- 1 teaspoon fresh chopped tarragon
- ½ cup heavy cream
- ¼ cup fresh lemon juice
- ¼ cup fresh chopped parsley
- Salt and pepper
Instructions
- Melt the butter in a stockpot and add the onion.
- Sauté the onion until browned, then stir in the garlic and cook 1 minute more.
- Stir in the asparagus and mushrooms, then sauté for 4 minutes.
- Pour in the vegetable broth along with the spinach and tarragon.
- Bring to a boil, then reduce heat and simmer for 30 minutes on medium- low heat.
- Remove from heat, then stir in the cream, lemon juice, and parsley.
- Cover and let rest for 20 minutes, then season with salt and pepper to taste.