Asparagus and Mushroom Soup
2 pounds of asparagus (chopped, use the tips and half the stalks)
1 large yellow onion sliced
1 container of baby bella mushrooms, sliced
1 large russet potato chopped
2 garlic gloves chopped
2 tbs of Earth Balance butter
2-3 cups of vegetarian stock (depending on how thick you like it)
salt/pepper to taste
splash of sherry
The How To:In a large pan, saute the mushrooms with a tablespoon of butter, some salt & pepper. When they are browned, splash a bit of sherry in the pan, stir until it evaporates. Let the mushrooms cool, set aside until you're ready to incorporate them into the soup.
In a large pot, saute the onions in butter til translucent. Add the chopped asparagus, potato and garlic. Stir until everything mingles nicely. Add a bit of salt and pepper but not too much if your stock is salted.
Add the stock, bring to boil, then lower heat to a simmer with the lid on. It should take about 20-30 minutes for everything to soften and cook through. Add in half the mushrooms and their liquid and use a hand blender to blend the soup smooth. You can add the remaining mushrooms for texture, or just dump them all in before you blend. (You can also leave them out altogether if the fungus scares you.)
Pour into a bowl (serves about 4) and garnish however you please. Super easy and dairy free since the potato acts a nice thickener and the Earth Balance is vegan.