Dishing the DivineYum!

spring mushroom soup with aromatic vegetables

June 1st, 2011 · 9 Comments

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Our weather has been so chaotic lately (Is it spring?! No, wait! It’s summer! No, actually, I was wrong… back to winter again!) that I’ve had a difficult time figuring out what to serve for dinner. I plan a light salad with a refreshingly cool ice cream dessert and then suddenly the arctic winds blow in and I’m scrapping the salad for a chowder and the ice cream for a cobbler. Of course, if it weren’t for these fickle weather patterns, I may never have tried this soup, which would definitely be a bummer. This soup is *amazing.* I made it twice in four days… it’s that good.

I did not make many changes to the original recipe. I did swap out the peas for fresh asparagus. Because it’s added toward the end of cooking time, it maintains a refreshing crunch. Also, I had originally tried sauteeing the vegetables in leftover bacon grease but I found that it made the soup unpleasantly salty. Instead, I highly recommend reserving the excess bacon grease for another recipe and using vegetable oil or butter for the vegetables. The bacon itself will add plenty of salt to the soup.

This soup serves four people. It’s fabulous served with a slab of crusty bread that’s been smeared with butter and a fruity jam.

 

spring mushroom soup with aromatic vegetables
adapted from www.oneperfectbite.blogspot.com

6 slices bacon
2 tbsp butter or vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 lb quartered cremini mushrooms
2 tsp minced garlic
3 tbsp all-purpose flour
4 cups chicken stock or canned chicken broth
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
5 stalks fresh asparagus, ends trimmed, cut into 1-inch pieces
1/4 cup heavy cream

In a large cast iron or other deep skillet, cook bacon until browned on both sides. Remove to a paper towel lined plate and let cool. Remove excess bacon grease and reserve for another purpose.

Add butter or vegetable oil to the skillet and cook until hot. Add onions, celery, and carrots and cook, stirring continuously, until softened, about 3 minutes. Add mushrooms and cook, stirring frequently, until mushrooms release their liquid and have begun to brown around edges, about 5 minutes. Cut the bacon into small pieces and add to the mixture.

Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until it makes a paste, about 1 minute. Add the stock, thyme and pepper and stir to combine.

Bring the soup to a full boil, then reduce heat and simmer for 20 minutes, stirring occasionally. In a separate skillet, cook the asparagus in some of the reserved bacon grease or vegetable oil until browned and slightly softened. Add the asparagus to the soup and cook for another 5 minutes. Remove the soup from the heat and add the cream. Let sit for 5 minutes before serving.

 

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Tags: 60 min or less · pork

9 responses so far ↓

  • 1 Chris Davis // Jun 1, 2011 at 5:18 pm

    wow this looks delicious!

  • 2 LeAnn // Jun 1, 2011 at 7:40 pm

    Perfect for this weather! That looks so good!

  • 3 Cate O'Malley // Jun 2, 2011 at 6:14 am

    I love a good creamy mushroom soup! Totally hear you on the weather – I don’t know how to dress the kids, much less what to make for dinner.

  • 4 Nicole@HeatOvenTo350 // Jun 2, 2011 at 7:54 am

    I’ve recently learned that mushrooms are delicious. Why did no one tell me this before? This recipes looks perfect for all the weird cold weather that we’ve been having.

  • 5 Mike // Jun 2, 2011 at 8:54 am

    This looks delicious! I love mushroom soup. My mom always made a rich one based on my Slovak grandmother’s recipe using the mushrooms she would dry from the summer. I saved this recipe!

  • 6 sheila @ Elements // Jun 2, 2011 at 10:34 pm

    Mmmmmm….looks so rich and creamy!!! I’m sure the bacon and asparagus make it extra delicious!! :)

  • 7 Paula // Jun 5, 2011 at 12:52 am

    This soup gets better and better the more often I make it. :) Seriously…. try it. :)

  • 8 Yadi I // Jun 7, 2011 at 10:29 am

    I’m gonna try this!

  • 9 Mary // Jun 18, 2011 at 4:48 am

    I’m so glad you enjoyed the soup. I really like the changes you’ve made. I hope you have a great day. Blessings…Mary

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