Oran's White Asparagus and Mushroom Soup [12/16/2009]

Oran's White Asparagus and Mushroom Soup

1 med onion
1 bunch white asparagus
8 oz crimini or baby bella mushrooms
3 cloves of garlic
3.5 oz oyster mushrooms
6 c broth
2 sprigs fresh thyme
~1/2 tsp salt
~1/2 tsp pepper
1/2 c cream
~2 tbsp butter
[option 1]* 1 med potato
[option 2]* 1/4 c light roux
* Two options to thicken soup.


In a large pot, simmer the broth.
[If using option 1] Dice potato, saute in butter [2 min] and add to soup.
Rough chop onions, saute in butter for [2 min] and add to soup.
Peel white asparagus. Chop the bottom half, saute in butter [2 min] and add to soup.
Finely chop mushrooms and reserve half. With half, saute in butter [2 min] and add to soup.
Add salt, pepper, and fresh thyme.
Simmer soup for 20 minutes then turn off heat.
Finely dice garlic and add half to the soup, letting the soup sit for five more minutes.
Lightly saute in butter the remaining mushrooms, finely chopped asparagus tips, and garlic. Do not let these get too soft as these provide texture to the soup. Set aside.
If needed, put the soup pot in an inch or two of water to cool before blending.
In batches, blend soup in a blender until smooth. Return puréed soup to the pot and lightly simmer.
[If using option 2] Whisk roux into soup to thicken.
Stir in cream.
Shortly before serving, add the remaining asparagus and mushrooms and stir to equilibrate temperature.