getting a true creamy flavor is hard,but not now! This soup ticks all the boxes. The soup has texture,
thick flavor, slight crunch,and is creamy almost velvety. Asparagus gives it that slight crunch, you cook it only
until there is a slight crunch. Enjoy the recipe which is simple put so tasty :)
Chunky creamy asparagus mushroom soup
serves 2 or 1 hungry person:)
16 stalks asparagus
6 brown button mushrooms
3/4 cup water
3/4 cup milk (I used oatly)
2 Tablespoons potato starch
2 Tablespoons butter + 2 teaspoons butter
1 teaspoons fresh lemon juice
1/4 teaspoons sea salt
Wash and cut asparagus into 11/2 inch pieces, wash and cut mushrooms length wise into chunky pieces set
mushrooms aside.
Melt 2 Tablespoons butter in a deep sided skillet
when melted add asparagus, fresh lemon juice and 1/4 teaspoons sea salt saute 5 minutes or until a slight crunch.
When done remove from pan leaving any juices in the pan.
Then add the mushrooms, 1 teaspoon of butter
Saute for 2 minutes if it becomes dry add a few drops of water.
Mix water and milk with potato starch until well combined.
Slowly add wet mixture to mushrooms and stir until thickened, then add the
asparagus back in and stir until well combined.
If soup is to thick slowly add water or milk until desire thickness (I like it thick)
Then add last 1 teaspoon of butter.
Sea salt to taste!
Birch Life
