CREAM OF SPRING MUSHROOM AND ASPARAGUS SOUP

CREAM OF SPRING MUSHROOM AND ASPARAGUS SOUP

Ingredients:
2 tablespoons butter or coconut oil
2 tablespoons all-purpose flour
3 cups Basic Chicken Stock or low-sodium store-bought
¼ pound fresh morels, or 1 ounce dried, reconstituted (see box)
¾ cup heavy cream

Directions:
Salt and ground black pepper
BRING a large pot of water to a boil. Add the asparagus and cook until just tender and
bright, about 5 minutes. Drain and rinse under cold water. Cut off the tips and reserve
for garnish. Coarsely chop the remaining stalks.
Melt the butter or coconut oil in a 3- to 4-quart soup pot over medium heat. Add the
flour and cook, stirring, for 1 minute. Whisk in the stock and bring to a boil. Add the
chopped asparagus and morels, reduce the heat, cover, and simmer for 30 minutes.
Transfer the mixture to a blender and puree until very smooth. Add the cream and
blend in. Return the soup to the pot and reheat. Season to taste with salt and pepper.
Garnish servings with the reserved asparagus tips. Serve very hot.
COOKING WITH DRIED MORELS
To reconstitute dried morels, place in a small bowl and add hot tap water to cover. Let soak for 20 to 30
minutes, then rinse and add directly to the recipe. One ounce dried morels will reconstitute to about 4 ounces
(¼ pound) fresh.
bread
WHEAT BISCUITS WITH SAGE BUTTER
SAGE IS ASSERTIVE ENOUGH TO COMBINE WITH THE INTENSE FLAVOR OF MORELS, MAKING
THESE HEARTY BISCUITS PERFECT PARTNERS TO THE SOUP.
Makes about 8