Cream of Mushroom & Asparagus Soup

Updated: Apr 28



Now, with rutabaga! Yes, this nutrient dense soup is everything you want and more. It's creamy, balanced, versatile, and I added butter and cream, which can easily be replaced or removed entirely. But come on, unless you're lactose intolerant, dairy like this is divine.


This was truly such a fulfilling and amazing soup after I felt a little under nourished from the last couple weeks.


Plus, I was able to find all of these ingredients easily in quarantine (thanks Sprouts)


Hope you enjoyed the video <3


Without further ado:


INGREDIENTS:

  • ½ pint Cream

  • 64 oz veggie broth

  • 2 cups of baby Bella Mushroom

  • ½ oz Dried mushrooms - shiitake + porcini

  • 1 bunch of Asparagus

  • 2 white potatoes

  • 3 tablespoons Garlic

  • 1 Onion

  • 1 rutabaga

  • 1 bunch of Celery

  • 1 stick Butter

  • Chopped Chives ( for topper)


PREPARATION:

  • Chop all veggies

  • On sauté mode in instant pot, add butter and garlic. Cook down.

  • In a small bowl, soak the dried mushrooms

  • Add those mushrooms into the pot and stir

  • Save some of the saturated mushroom water to Pour in as well

  • Mix and then pour in all veggies.

  • It will fill up a lot of the pot, but that’s perfect!

  • Go ONLY to the max line; preferably slightly below

  • Pour in the veggie broth, add salt and pepper (and your preferred seasonings)

  • Put on the lid and pressure cook for 25 minutes

  • Once safe, open the lid

  • Using an immersion blender, stand blender, or other blending device, blend until slightly chunky

  • Pour in the ½ pint of cream and stir, season to taste

  • Pour into your favorite bowl and top with chives + additional cream as desired


For more recipes like this one, click here


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If you would like to consult with Sarah on her journey or would like to collaborate with The Soup Troupe, please email sarah@the-soup-troupe.com

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