Try this Asparagus and Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSource: Austin Jr. League cookbook
For the soup: heat olive oil in saucepan over med-hi heat until hot. Add the mushrooms, salt and pepper. Cook 5 minutes until the mushrooms are golden brown, stirring occasionally. Remove the mushrooms with a slotted spoon to a bowl, reserving the pan drippings. Reduce heat to medium low.
Add olive oil to reserved pan drippings. Stir in the onion. Cook for 5 minutes until tender. Stir in the water, broth, rice and salt. Bring to boil. Boil for 10 minutes. Stir in asparagus.
Cook for 5 minutes longer until the asparagus is tender. Process the soup with a wand blender or in a food processor until smooth. Return the soup to the saucepan. Stir in the mushroom mixtures. Cook until just heated through. Keep warm until serving.
For the garnish: Brush both sides of the bread slices with olive oil. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes or until brown. Sprinkle with cheese. Broil 2 minutes longer or until cheese melts.
Ladle soup into bowls. Sprinkle with additional cheese. Serve with cheese-topped bread slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (895g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 388 | ||
Calories from Fat: 111 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 22.8mg | 7 % | |
Sodium 763mg | 26 % | |
Potassium 603.7mg | 16 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 46g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 388
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