Mandy's cream of asparagus Soup

seriously, this is my most requested soup


  1. 32 oz vegetable stock
  2. 4 lb fresh asparagus
  3. 1 quart heavy cream
  4. 1/3 cup real butter
  5. 2 bunch whole scallions
  6. 1/2 cup sour cream
  7. 4 clove garlic
  8. 2 tsp onion powder
  9. 2 tbsp garlic powder
  10. 2 tbsp salt
  11. 1 tsp black pepper
  12. 1/4 cup Olive oil
  13. 10 small red potatoes
  14. 1 quart sliced baby portabellos
  15. 1/2 cup all purpose flour


  1. clean scallions and add them to food processor with about 1/3 cup of the vegetable stock and give scallions a course cup
  2. in a large stock pot start the vegetable stock heating to a boil chop the potatoes and add them to the stock
  3. in a large sauce pan heat butter and olive oil to medium heat
  4. add chopped scallions and crushed garlic cloves to heated butter and oil saute until tender about 5 minutes
  5. add flour to the pan with scallions stir often for another 5 minutes
  6. slowly add cream to the flour and scallions and stir constantly until it begins to thicken
  7. turn off sauce pan heat and set aside
  8. clean asparagus and chop off any woody bottom parts steam in microwave safe bowl on high in Microwave for about 8 minutes
  9. put asparagus in food processor and blend until fairly smooth pour into vegetable stock
  10. pour the contents of sauce pan into stock carefully while stirring
  11. add sour cream to stock and mix well
  12. add seasoning adjust seasoning for taste let all simmer about 30 minutes
  13. 10 minutes before done add mushrooms

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