- 1 tablespoon olive oil
- 2 small onions, chopped
- 1/2 cup chopped mushrooms, or to taste
- 1 teaspoon minced garlic, or to taste
- 1 bunch asparagus, trimmed and coarsely chopped
- 1/3 cup dry white wine (optional)
- 2 dashes dried thyme, or more to taste
- 1 dash ground black pepper
- 3 cups vegetable broth, or more to taste
- 1/2 cup heavy cream
- Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes.
- Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.
07/09/2019
recipepes.com
cream of thyme asparagus soup, recipe
PT15M
PT1H
5
455 calories
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