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Cream of Asapargus & Black Mushroom Soup
Created by AndrewM, Monday, 05 May 2014


East meets West

At a glance
  • 2 lbs. asparagus, chopped (total after snapping woody part off)
  • 12 Chinese Black Mushrooms
  • 2 T. olive oil
  • 1 medium yellow onion, chopped
  • 2 t. salt
  • 4 cloves garlic, minced
  • 1/2 t. fresh ground black pepper
  • 6 C. turkey stock
  • 1 stalk lemon grass, tender part only, sliced thin
  • 2 Kaffir Lime Leaves, chiffonade (long thin strips cross-wise)
  • 1/4. C. Madeira
  • 1 T. light soy sauce
  • 1 C. cream
  1. Soak the mushrooms in warm water 1/2 hour or until fully soft. Squeeze dry, cut off stem, then slice thin.
  2. Heat a large pot over medium heat. Add the oil, then the onion & salt. Saute for 3-5 minutes until soft without browning.
  3. Add the garlic and pepper. Saute another 2 minutes without browning.
  4. Add the stock, lemon grass, lime leaf, Madeira, soy sauce and sliced mushrooms. Raise heat, bring to a boil, lower heat, cover and simmer 15 minutes.
  5. Add the asparagus, bring back to a strong simmer for 10 minutes.
  6. Remove from heat.
  7. Stick blend until smooth, then add cream and blend briefly.
  8. Put back over low heat until just short of simmering.
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