This hearty Cream of Mushroom Soup with Asparagus is made with mixed wild mushrooms, sautéed leeks, asparagus, milk, and cream.
There’s no question about it– it’s winter. The wind is icy and cutting, my windshield was coated in frost this morning, and all I want is soup. I want filling, cozy bowls of hot and steamy deliciousness that I can eat while curled up on the couch with a blanket.
(Just to be clear, you could also eat this soup while sitting at a table like a real grown-up. I just choose not to.)
This Cream of Mushroom Soup with Asparagus is flavorful, packed with mushrooms and asparagus, and will keep you warm on frigid winter nights.
If the phrase ‘cream of mushroom soup’ gives you flashbacks to shaking out cans of gelatinous, wiggly blobs of condensed soup– stop!!! This soup is different. Instead of shopping in the soup can aisle, you need to pick up some milk and cream, a little white wine, and some fresh herbs.
You’ll also use the rind from a wedge of Parmesan cheese, a bunch of fresh asparagus, and of course– mushrooms. For this soup, I used dried mixed wild mushrooms. You can find these in the produce section next to the fresh mushrooms.*
Making Cream of Mushroom Soup
To make your hot, steamy bowl of mushroom soup, start by reconstituting the dried mushrooms. Dice the mushrooms into tiny pieces, and then put them in a large saucepan with 4 cups of water.
Quick Tip: Dice the dried mushrooms smaller than “bite-size– the pieces will get bigger as they soak.
Bring it to a boil, then lower the heat to medium and simmer for about 20 minutes. Once the mushrooms are soft, strain them out of the water, and then keep the water, because it’s going to be the broth for your soup.
While the mushrooms are simmering, melt butter in a soup pot. Sauté leeks for 2-3 minutes until they soften, then add the garlic and cook for another minute or two. Raise the heat to medium-high, add the wine, and let it cook down.
Lower the heat again, whisk in the flour, stir until the flour is fully incorporated (and no longer tastes ‘floury’), and then add the reserved mushroom steeping water (mushroom broth) to the soup pot.
Add the Parmesan, mushrooms, asparagus, rosemary, and bay leaves, and simmer over medium heat until the Parmesan rind is dissolved. Lower the heat, add some milk, cream, and thyme, and then season to taste. Eat your soup on the couch wrapped up in a blanket, at the table like a grown-up, or wherever else you want– and stay warm!
*Note: If you’re able to find FRESH wild mushrooms, or want to substitute fresh white button and/or Portobello mushrooms, check out the recipe notes for modification directions.
Cream of Mushroom with Asparagus
- 1 oz mixed wild dried mushrooms (1 package)
- 1 TB butter
- 1 leek, sliced
- 2 garlic cloves, diced
- 1/4 cup white wine
- 1/4 cup flour
- 1 parmesan rind
- 1 bunch asparagus, woody ends removed, diced into 1" - 2" pieces
- 2 sprigs fresh rosemary, removed from stem
- 2 bay leaves
- 2 sprigs fresh thyme, removed from stem
- 1 cup milk
- 1/4 cup heavy cream
- 2 tsp - 1 TB salt, to taste
- pepper, to taste
- Dice any large mushrooms into small, bite-size pieces. Bring a large saucepan with about 4 cups of water to a boil. Add dried mushrooms and continue to boil for about 20 minutes. Strain out mushrooms, and reserve mushroom water.
- Heat butter over medium heat in a large pot. Sauté leeks 2-3 minutes, until they soften. Add garlic and cook 1-2 minutes.
- Raise heat to medium-high, and add wine. Allow wine to cook down 1-2 minutes. Lower heat to medium.
- Slowly whisk in the flour, until it dissolves into the liquid and thickens it into a roux. Continue to stir for about a minute to make sure the flour is fully incorporated.
- Add reserved mushroom steeping water to the soup pot, whisking to blend after each addition.
- Add the mushrooms, asparagus, parmesan, rosemary, and bay leaves.
- Simmer over medium heat until parmesan rind has dissolved. Reduce heat to medium-low. Add thyme, milk, and cream. Add salt and pepper to taste. Serve hot.