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Asparagus Mushroom Soup

Serves 8 to 10


  • 3 to 4 lbs of asparagus (tough ends removed)
  • One 3 to 4 inch red potato or its equivalent in Idaho baking. Peel and cut in to 1/4th inch slices.
  • 1 small red onion, well chopped
  • 1 oz. dried porcini mushroom soaked in water, drained and coarsely chopped (or its equivalent in some other mushroom)
  • 1/2 to 1 tsp of curry
  • 1 stalk celery, chopped
  • 4 tablespoons fresh basil or 2 tablespoons dried.
  • 3/4 cup of whipping cream
  • Salt, white pepper to taste. Optionally a small amount of cyenne.
  • 6 cups of chicken stock


Sauté onions in butter and curry until well cooked but not tinted. Add mushrooms and continue to sauté for 10 minutes under low heat.

Add celery, basil, coarsely chopped asparagus, potato and contents of the sauté pan to the stock and cook for 30 minutes at simmer or slow boil until asparagus and potato are tender.

Blend until smooth in blender or food processor. Add cream the salt pepper to taste. Simmer for additional 15 minutes. Do not let boil. Better results if you only mix in cream, salt & pepper and refrigerate for 1 to 3 days.

Reheat the soup to hot serving temperature but again do not let boil.

Garnish with any of the following: croutons, cream fesh, chopped chives, chopped hard boiled egg or sour cream.