Asparagus and Mushroom Soup

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Asparagus and Mushroom Soup

 

1 pound asparagus, tough stems snapped off and

reserved, stalks cut into 1/2-inch lengths

4 cups broth

1 cup boiling water

1 cup dried porcini mushrooms, rinsed in cold water to

remove grit

2 tablespoons unsalted butter

1/2 cup minced shallots or onions

1 pound portabello or shiitake mushrooms, stems

discarded, caps sliced into 1/4-inch thick strips

1/4 cup vintage or tawny port wine

1/2 teaspoon dried tarragon

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup sour cream, at room temperature, for garnish

2 tablespoons chopped fresh parsley, for garnish

 

In a medium saucepan, bring the broth and asparagus

stems to a boil over high heat. Reduce the heat to low

and simmer until the stems are very tender, about 20

minutes. Strain, discarding the stems, and set aside.

In a small bowl, pour the boiling water over porcini;

let stand until the mushrooms are softened, about 30

minutes. Lift out the mushrooms and chop coarsely; set

aside. Pour the soaking liquid through a

cheesecloth-lined strainer into a bowl and set aside.

In a soup pot, melt the butter over medium heat. Add

the shallots and cook, stirring often, until softened,

about 2 minutes. Increase the heat to medium-high and

add the shiitakes, regular mushrooms and soaked

porcini. Cover and cook for 5 minutes. Uncover, and

cook, stirring often, until the mushrooms have given

off their liquid, it evaporates, and they begin to

brown, about 7 minutes. Add the port and tarragon and

boil until port is almost evaporated, about 2 minutes.

Reduce the heat to low, sprinkle the flour over

vegetables and stir for 1 minute. Stir in the broth,

mushroom soaking liquid and asparagus, scraping up any

flour on the bottom of the pot with a wooden spoon.

Bring to a simmer and cook, partially covered, until

the asparagus is tender, about 8 minutes. (The soup

can be prepared up to 2 days ahead, cooled, covered

and refrigerated. Reheat slowly, stirring often, over

low heat until hot.) Ladle the soup into individual

soup bowls, garnishing each serving with a dollop of

sour cream and a sprinkle of parsley. Serve hot.

Serves 8.

 

 

 

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