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Healthy cream of mushroom soup with asparagus: Comfort food for the holidays

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The cold winter months are here, begging us for familiar home cooked comfort foods. Indulge in this healthy version of cream of mushroom soup with asparagus. It’s perfect for the holidays.

Although this delicious soup is deemed a rich, decadent comfort food - it is entirely guilt free!

About the healthy cream of mushroom and asparagus soup.

As a devoted VitaMix enthusiast I wanted to create a smooth, warm, winter soup. With a generous amount of fresh asparagus on hand, I went to work in my little kitchen to design a healthy version of a creamy, healthy mushroom soup recipe. The asparagus turned out to be a delicious and nutritious twist on this already healthy soup.

Adding almond milk, which is naturally sugar free and thicker than dairy milk, it created a nice consistency for my warm winter soup.

Directions for a healthy and nutritious Creamy Mushroom and Asparagus soup:

Prepare the following:
8 ounces fresh white mushrooms
8 ounces fresh brown mushrooms

  • Separate the mushroom caps from the stems
  • Finely slice all stems
  • Chop and set aside 1 cup of the caps

8 – 10 pieces fresh asparagus

  • Cut into bite-sized pieces
  • Set aside 1 cup

I-2 small onions

  • Rough chop 2/3 of the onions
  • Dice the remaining and set aside

5 garlic cloves

  • Peel and rough chop

In a large pot:

2 Tbl Coconut oil
3 Tbl Butter
2 Tbl Whole wheat flour
3 cups Vegetable stock
3 cups Almond milk
Pinch Dried basil

  • Heat half the oil and half of the butter
  • Add the 2/3 rough chop onion, garlic, mushroom stems, and all whole mushroom caps
  • Fry for 1-2 minutes, stirring frequently
  • Cover and sweat over low heat for 6-7 minutes, stirring occasionally
  • Stir in the flour and cook for 1 minute
  • Gradually, slowly add the stock and the milk
  • Add the dried basil and season to taste
  • Bring to a boil; lower heat and simmer, partially covered for 15 minutes
  • Cool the soup

To finish the soup:

  • Place the cooled soup in a food processor or blender; process until smooth
  • Melt the remaining butter and oil; fry up the remaining mushrooms, asparagus & onion for 3 – 4 minutes until they are tender.
  • Pour the blended soup into the rinsed pot and stir in the fried vegetables
  • Heat and serve

Yields: 12 cups


  • This soup recipe may be doubled or tripled and freezes beautifully.
  • I prefer to use unsalted, real butter.
  • It is excellent soup year round, as well as a warm winter soup favorite or holiday soup recipe choice.

Another favorite recipe - enjoyed with nutrition in mind.

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