Creamy Asparagus Soup with Mushrooms and Gruyère Croûtes

Name: Creamy Asparagus Soup with Mushrooms and Gruyère Croûtes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces; 17 inches baguette; 946 milliliters canned low-sodium chicken broth or homemade stock; 0 teaspoons fresh-ground black pepper; 113 grams Gruyère, shredded; 7 Tbsps olive oil; 1 large onion, chopped; 79 milliliters long-grain rice; 2 teaspoons salt; 283 grams shiitake mushrooms, stems removed and caps sliced thin, or 1/2 pound regular white mushrooms including the stems, sliced; 946 milliliters water

Creamy Asparagus Soup with Mushrooms and Gruyère Croûtes might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 495 calories, 18g of protein, and 34g of fat. If you have asparagus, rice, salt, and a few other ingredients on hand, you can make it. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. Autumn will be even more special with this recipe.

Instructions

In a large pot, heat 2 tablespoons of the oil over moderately high heat.

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Cooking Oil

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Pot

Add the mushrooms, 1/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the mushrooms are golden, about 5 minutes.

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Mushrooms

Pepper

Salt

Remove the mushrooms from the pot and set aside. Reduce the heat to moderately low and add another 1 1/2 tablespoons of the oil to the pot.

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Mushrooms

Cooking Oil

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Pot

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the water, broth, rice, and the remaining 2 teaspoons of salt to the pot. Bring to a boil. Continue boiling for 10 minutes, stirring occasionally.

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Broth

Water

Rice

Salt

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Pot

Add the asparagus. Cook until the asparagus is tender, about 5 minutes.

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Asparagus

In a blender or food processor, puree the soup until completely smooth. Return the soup to the pot and stir in the reserved mushrooms.

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Mushrooms

Soup

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Food Processor

Blender

Pot

Meanwhile, heat the broiler.

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Broiler

Put the bread on a baking sheet and brush both sides of the bread with the remaining 3 tablespoons of oil. Broil the bread until brown, about 2 minutes. Turn and top with the Gruyre. Broil until the cheese melts, about 2 minutes longer.

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Cheese

Bread

Cooking Oil

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Baking Sheet

Reheat the soup if necessary.

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Soup

Serve topped with the Gruyre crotes.

Wine Recommendation: The wines of southern Italy, long ignored by wine lovers, are now recognized as among the most interesting the country has to offer. A full-bodied wine such as a white Greco di Tufo, an earthy, honeyed delight, will be terrific here.

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Greco