Vegetarian

cream of wild mushroom and asparagus soup is for Soup.

cream of wild mushroom and asparagus soup takes 30 minutes to prepare.

cream of wild mushroom and asparagus soup takes 30 minutes to cook.

cream of wild mushroom and asparagus soup makes 8 servings.

The ingredients for cream of wild mushroom and asparagus soup are:

4-5 cups variety mushrooms (shitake, button, portabelloa, oyster) stems removed and reserved, tops sliced/chopped
1 pound asparagus (I use half white and half green) woody stem removed and and reserved, cut into 1 inch pieces
8 cups water
1 cup leeks chopped
2 shallots minced
3 tbs butter
2 tbs oilive oil
1 cup dry white wine
1 cup fat free half and half (or cream if you don't care about cals and fat)
1 cup evaporated skim milk
1/2 oz dried porcini mushrooms (soaked in 1 cup hot water for 30 min)
I add 2-3 veg bouillon cubes to mushroom broth (increases sodium)

Here is how you make cream of wild mushroom and asparagus soup:

put stems of mushrooms and ends of asparagus in pot and cover with water, bring to boil, add 1 tsp salt, boil 30 min uncovered, strainmeanwhile, sauted leeks and shalots in butter and oil 10 min, add mushrooms, saute 5-10 min, add asparagus and saute 5 min, add flour and sitr 1 min, add wine, and stir 1 min, add strained mushroom broth, and porcini broth, slice porcini's and add. Bring to a boil, simmer 10-20 min, add half and half and milk, taste and season, heat through, do not boilServing Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JODIMEISNER.

The nutritional information for cream of wild mushroom and asparagus soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 163.6

• Total Fat: 8.4 g
• Cholesterol: 14.3 mg
• Sodium: 116.7 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 1.1 g
• Protein: 5.3 g