Cream of Asparagus and Mushroom Soup Recipe

Name: Cream of Asparagus and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon; 1 tablespoon bacon drippings; 1/4 cup butter; 3 stalks celery, chopped; 1 onion, diced; 3 tablespoons all-purpose flour; 6 cups chicken broth; 1 potato, peeled and diced; 1 pound fresh asparagus, tips set aside and stalks chopped; salt and ground black pepper to taste; 1 (8 ounce) package sliced fresh mushrooms; 3/4 cup half-and-half cream

Servings: persons

3 slices bacon
1 tablespoon bacon drippings
1/4 cup butter
3 stalks celery, chopped
1 onion, diced
3 tablespoons all-purpose flour
6 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, tips set aside and stalks chopped
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
3/4 cup half-and-half cream

1
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
2
Drain the bacon slices on a paper towel-lined plate.
3
Crumble bacon when cool; set aside.
4
Reserve 1 tablespoon of bacon drippings.
5
Melt butter with drippings in a saucepan over medium heat.
6
Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
7
Whisk flour into the mixture and cook for 1 minute.
8
Whisk in chicken broth and bring to a boil.
9
Add potato and chopped asparagus stalks, reserving the asparagus tips for later.
10
Season with salt and ground black pepper.
11
Reduce heat and simmer for 20 minutes.
12
Pour the soup into a blender, filling the pitcher no more than halfway full.
13
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
14
Puree in batches until smooth and pour into a clean pot.
15
Alternately, you can use a stick blender and puree the soup right in the cooking pot.
16
Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes.
17
Season with salt and ground black pepper, if needed.
18
Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup.
19
Cook until thoroughly heated.
20
Garnish soup with crumbled bacon.

1102

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 slices bacon, 1 tablespoon bacon drippings, 1/4 cup butter, 3 stalks celery, chopped, and more.

Yes, Cream of Asparagus and Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Asparagus and Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions