Tuesday, April 13, 2010

Creamy Asparagus & Mushroom Soup

This is one of those recipes I'm posting for my sake--it turned out well tonight (the boys seldom eat soup, but they ate this--Anders even had thirds!) and my wife prompted me to write it down. I make no promises that your kids will like it, but soup can be a good way to sneak in some veggies. Plus, I love fresh spring-time asparagus.

Creamy Asparagus & Mushroom Soup

4c. chicken stock
1 tsp. thyme
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 cup cream cheese/neufchatel
1 T. butter
2c. asparagus, chopped into 1/2 inch pieces
1 1/2c. mushrooms, sliced
1 small onion diced

Add chicken stock, cream cheese and spices to a large pot and heat over medium-low heat.
In a sauce pan melt butter on medium-low heat and add the chopped asparagus. After 5-10 minutes add the mushrooms and onion. Let simmer for another 5-10 minutes. Turn burner off and let cool for about 20 minutes.
Laddle about a half cup of the stock into a blender/food processor and add half of the vegetables. Puree well. Return to soup pot. Add another half cup of stock and the rest of the vegetables. Return to soup pot after pureed.
Whisk soup to help cream cheese melt. Let simmer for a while to let flavors blend.
I like to serve with some bread or croutons.

All measurements are guesses. Nothing was measured. So feel free to add more or less of an item as your tastes desire. It could easily take a little more stock and asparagus. This wasn't an overly creamy soup, but it was really good. Just add some more a whole package of cream cheese instead of half.

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