Mandy's cream of asparagus Soup

Name: Mandy's cream of asparagus Soup
Cuisine: American
Ingredients: 32 oz vegetable stock; 4 lb fresh asparagus; 1 quart heavy cream; 1/3 cup real butter; 2 bunch whole scallions; 1/2 cup sour cream; 4 clove garlic; 2 tsp onion powder; 2 tbsp garlic powder; 2 tbsp salt; 1 tsp black pepper; 1/4 cup Olive oil; 10 small red potatoes; 1 quart sliced baby portabellos; 1/2 cup all purpose flour

mandolin.cole @cook_3587338

Norman, Oklahoma

seriously, this is my most requested soup

mandolin.cole @cook_3587338

Norman, Oklahoma

seriously, this is my most requested soup

Saved

Ingredients

32 ozvegetable stock
4 lbfresh asparagus
1 quartheavy cream
1/3 cupreal butter
2 bunchwhole scallions
1/2 cupsour cream
4 clovegarlic
2 tsponion powder
2 tbspgarlic powder
2 tbspsalt
1 tspblack pepper
1/4 cupOlive oil
10 smallred potatoes
1 quartsliced baby portabellos
1/2 cupall purpose flour

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Steps

1

clean scallions and add them to food processor with about 1/3 cup of the vegetable stock and give scallions a course cup
2

in a large stock pot start the vegetable stock heating to a boil, chop the potatoes and add them to the stock
3

in a large sauce pan heat butter and olive oil to medium heat
4

add chopped scallions and crushed garlic cloves to heated butter and oil, saute until tender. about 5 minutes
5

add flour to the pan with scallions, stir often for another 5 minutes.
6

slowly add cream to the flour and scallions and stir constantly until it begins to thicken
7

turn off sauce pan heat and set aside
8

clean asparagus and chop off any woody bottom parts. steam in microwave safe bowl on high in Microwave for about 8 minutes.
9

put asparagus in food processor and blend until fairly smooth, pour into vegetable stock
10

pour the contents of sauce pan into stock carefully while stirring
11

add sour cream to stock and mix well
12

add seasoning, adjust seasoning for taste, let all simmer about 30 minutes
13

10 minutes before done, add mushrooms