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Monday, April 23, 2012

Mushroom Asparagus Soup with Chicken Sausage

This soup came out of what I had in the fridge.  It came out so delicious!  You don't have to use the sausage if you don't want to (I love roasted garlic chicken sausage and this came out better than I could have imagined), you can add chicken, tofu, go for it!  It simmers for 30 minutes and I add the sausage and shitake mushrooms,and cream at the end. What made this soup over the top was that I toasted thin slices of a thin Berkshire multi grain baguette in the oven.  While bread was still very warm, rub a garlic clove cut in half, on the bread.


1 bunch of  chopped asparagus, ends torn off and discarded
8 oz. of baby bella mushrooms
8 oz of shitake mushrooms
8 oz of fresh cauliflower
1 cup of chopped onion
1 package of chicken and roasted garlic sausage
4 cups of organic veggie broth
1 can of chicken broth
1/2 cup of light cream
1T of oregano
2 teaspoons of tumeric
2 teaspoons of corriander
1 teaspoon of dry mustard
1 teaspoon of cumin
fresh chopped parsley for garnish

Spray the soup pot with some Pam, turn the heat to medium high.  Add bella mushrooms, onions, cumin stir for 2 minutes.  Add the asparagus and stir for a minute while adding the rest of the seasonings.  Add the cauliflower,  the veggie and chicken broths.  Bring the soup to a boil, and turn it down to low, cover and simmer for 30 minutes.  Meanwhile, cut the sausage into bite size pieces and brown with the shitake mushrooms.  When the soup is done, blend it with an immersion blender, or in a blender, blend batches of the soup and return to the pot.  Add the light cream, sausage and shitake mushrooms.  Serve with sour cream, or greek yogurt if desired and garnish with fresh chopped parsley.  Serve with crusty bread.

1 comment:

  1. If you want a thicker soup, just have 4 cups of broth.