Asparagus and mushrooms... I bet all of you have never heard of this combination before in a creamed soup recipe? I certainly haven't and trust me I am a huge soup fan. I actually had an excess of asparagus in the fridge and wanted to make a simple soup out of it the next night but I didn't want to resort to the same old soup recipe. I then flipped through the pages of Jean Pare's cookbook Company's Coming: Soups & Sandwiches which had been buried on my bookshelf for so long. I came across a recipe for cream of asparagus soup and knew that I could put a Food Tastes Yummy's twist on it. I added some mushrooms and cooked tortellini to make this a more substantial meal. Sprinkle a bit of parmesan cheese on top and there I had a restaurant quality soup that was simple and easy to make. I will definitely make this one again.

Adapted and modified from Company's Coming: Soups & Sandwiches Cookbook. Written by: Jean Pare (17th printing October, 1997).

Serves 4


  • 3 tbsp olive oil or melted butter
  • 1/4 cup onion, chopped
  • 2 cups milk
  • 2-1/2 cups chicken stock (add more if needed)
  • coarse salt and freshly cracked black pepper
  • 2 cups frozen or fresh asparagus, cut into thirds
  • 1 small pkg of mushrooms, sliced
  • 1 small pkg of tortellini (use your favourite)
  • Parmesan cheese, grated (for garnish)

1. Heat oil in a large soup pot, on medium high heat, add in the onions and saute for 2 minutes. Sprinkle in the flour and stir for a minute to let the flour cook; then pour in the milk and stir until all the lumps from the flour disappear. Pour in the chicken stock and keep stirring until the soup starts to thicken. Season with salt and pepper. Turn the heat down to medium.

2. Add in the cut asparagus and the sliced mushrooms and let it cook thoroughly. This should take 5-7 minutes. Take the pot off the heat and let it cool for about 10 minutes. Ladle the soup into a blender and puree until smooth, then pour it back into the pot and add a little more chicken stock if you like to thin it out.

3. Place the pot back on the heat, once it comes up to a gentle bubble add in the tortellini and let it cook until al dente. Once the tortellini has cooked through, turn the heat off and serve the soup immediately. Sprinkle a bit of grated Parmesan cheese and freshly cracked black pepper and eat.

Cook's Tip: I don't recommend freezing this soup because of the amount of milk that is in the soup. Best eaten within a couple days. To re-heat the soup add 1/4 cup or so of water, stir and let the soup come up to a slow bubble.

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