Ingredients
- 1 tablespoon olive oil
- 2 small onions, chopped
- ½ cup chopped mushrooms, or to taste
- 1 teaspoon minced garlic, or to taste
- 1 bunch asparagus, trimmed and coarsely chopped
- 2 dashes dried thyme, or more to taste
- 1 dash ground black pepper
- 3 cups vegetable broth, or more to taste
- ½ cup heavy cream
What Makes This Recipe So Great
Cooking Tips You Should Know
- Don’t overcook the asparagus to keep a slight bite and vibrant green color.
- Blend the soup carefully to achieve a smooth and creamy consistency without lumps.
Step 1
Lightly heat some olive oil in a saucepan over medium heat. Toss in the onions, mushrooms, and garlic, and cook them gently, stirring occasionally, until the onions are soft and fragrant—this should take about 5 minutes. Next, add the asparagus, a splash of wine, fresh thyme, and a pinch of black pepper. Keep everything moving in the pan until the asparagus is tender, which usually takes another 5 minutes or so.
Step 2
Pour in 2 cups of broth and let the soup simmer for 5 to 10 minutes to let all those flavors meld together. Once everything is nicely cooked, use an immersion blender to puree the soup until it’s nice and smooth. Stir in the cream, then add the rest of the broth a little at a time until you reach the consistency you like. Let it heat through for another 5 to 10 minutes, and you’re ready to serve!
