How To Make Creamy Asparagus Soup with Mushrooms and Gruyère Croûtes
This asparagus soup is pureed into a smooth and light dish with sauteed mushroom and toasted cheese croutons for topping.
In a large pot, heat 2 tablespoons of the oil over moderately high heat
Add the mushrooms, ¼ teaspoon of the salt, and the pepper and cook for about 5 minutes, stirring occasionally, until the mushrooms are golden.
Remove the mushrooms from the pot and set them aside.
Reduce the heat to moderately low and add another 1½ tablespoons of the oil to the pot.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the water, broth, rice, and the remaining 2 teaspoons of salt to the pot. Bring to a boil. Continue boiling for 10 minutes, stirring occasionally.
Add the asparagus. Cook for about 5 minutes until tender.
In a blender or food processor, puree the soup until completely smooth. Return the soup to the pot and stir in the reserved mushrooms.
Meanwhile, heat the broiler.
Put the bread on a baking sheet and brush both sides of the bread with the remaining 3 tablespoons of oil.
Broil the bread for about 2 minutes until brown. Turn and top with the Gruyère.
Broil for about 2 minutes longer until the cheese melts.
Reheat the soup if necessary. Serve topped with the Gruyère croûtes.
- Calories: 543.12kcal
- Fat: 34.18g
- Saturated Fat: 9.14g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.66g
- Polyunsaturated Fat: 3.57g
- Carbohydrates: 40.96g
- Fiber: 8.10g
- Sugar: 9.80g
- Protein: 24.56g
- Cholesterol: 31.18mg
- Sodium: 1845.65mg
- Calcium: 390.42mg
- Potassium: 1007.40mg
- Iron: 7.49mg
- Vitamin A: 163.06µg
- Vitamin C: 15.48mg
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