Asparagus and Morel Mushroom Soup


An excellent soup which is healthy as well.  This recipe serves 8


  • 2 Tbs butter Butter, without salt
  • 1/2 cup finely chopped onions Onions, raw
  • 4 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 lb asparagus, trimmed and cut into 1/4 "pieces
  • 9 oz artichoke hearts Artichokes, hearts
  • 4 cloves garlic, peeled Garlic, raw
  • 6 oz spinach leaves about 8 cups Spinach, raw
  • 1 Tbs dried tarragon Spices, tarragon, ground
  • pinch grated nutmeg
  • 1 oz dried morel mushrooms Mushrooms, morel
  • 1 clove garlic, minced Garlic, raw
  • 1 Tbs chopped fresh parsley Parsley, raw
  • 16 cooked asparagus tips Asparagus, raw


Step 1

Melt 2 tbsp butter in a large dutch oven over low heat. Add onion and cook until translucent. Add 4 cups stock, 1 lb asparagus, artichokes,and 4 cloves of garlic. Simmer uncovered until vegetables are very tender. Add spinach, tarragon, and nutmeg simmering until spinach wilts. Puree soup in blender in batches until smooth

Step 2

Place morels in a large bowl. Add enough boiling water to cover and let stand until softened, about 20 mins. Drain and rinse under cold running water. Squeeze all excess moisture from morels. Cut morels in half lengthwise

Step 3

Melt remaining 1 tbsp butter in a small skillet over a medium heat. Add morels and minced garlic and saute until heated through. Stir in parsley. Season to taste with salt and pepper.

Step 4

Arrange morels and asparagus tips in bowls. Ladle soup over and serve


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