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Creamy Asparagus Soup With Mushrooms

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“This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!”

Ingredients Nutrition


  1. In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
  2. Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
  3. Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
  4. Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
  5. Continue boiling for 10 minutes, stirring occasionally.
  6. Add the asparagus. Cook until tender; about 5 minutes.
  7. Using a hand blender or food processor, puree the soup until smooth.
  8. Return the soup to the pot and add the reserved mushrooms.

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