Printfriendly

Monday, March 14, 2016

Asparagus mushroom soup

Asparagus mushroom soup

I love when I wake up from sleeping, and a new recipe is in my head.  I especially love it when it turns out amazing the very first time. :)
This was the case today.  I woke up from sleeping and I had a wonderful idea for soup.  I love soup and so I am always thinking about some new recipe I will want to try.  I went to sleep with that very thought on my mind, and I must have had a dream about it, because I woke up with a very detailed recipe.

I went downstairs and discovered I had all the ingredients, and so execution was simple.  I hope you like this one, because I really loved it.

Ingredients:

1/2 large sweet onion, peeled and chopped small
3 stalks celery, cut in half lengthwise and diced small
1 lb. cremini mushrooms (or you can use button mushrooms) sliced thin
1 lb. asparagus, sliced into 1/2 inch pieces 
2 cloves garlic, peeled and minced
2 tsp. onion powder
1 tsp. salt (optional, adjust as needed)
1 14.5-15 oz. can of great northern beans, drained and rinsed 
1/2 cup orzo
1 quart (4 cups) good veggie or mushroom stock (unsalted)

Place a large pot on the stove over medium heat.  Add the onions and celery and saute for 5 minutes. 

Add the mushrooms and asparagus and saute for another 5 minutes.  Make sure to stir well.  Add the seasonings (garlic, onion powder and salt) and stir in well.



After 5 minutes, add the orzo and again, stir well.



Add in your beans after 5 minutes, and gently stir in.



Add in your stock, and stir to combine.  Bring to a simmer and cover.  Simmer for 12-15 minutes.  Stirring once or twice.
Check for seasoning and serve hot.  

I hope you enjoy this soup and if you can, leave a comment. :)

No comments:

Post a Comment