Easy Asparagus Soup

My best soups get made when I clean out my refrigerator.  And this was no exception.  I had too much asparagus, (I blame Costco!) some slightly wilty mushrooms that were on their last legs, and not a whole lot else.  That's fine, not much else needed.  Beware the blending process...always a hazard.

Easy Asparagus Soup

1 onion, chopped
2-3 T of your favorite cooking oil
1 Cup (heaping!) chopped mushrooms

1 liter of stock or broth

3 cups chopped asparagus, woody ends removed

Several cranks of good fresh ground pepper
Salt or a squeeze of lemon juice to taste

Chop onion and cook in oil in your favorite soup pot for a few minutes while you chop the mushrooms.  Toss those in and let them cook for a few minutes while you prep the asparagus.  Keep a few of the prettiest tops if you want for a garnish.

Pour in stock and bring to a simmer.  Blanch the tops if you'd like for a minute or two, then scoop them out and set aside.  Add the rest of the asparagus and pepper, and cover.  Simmer until the asparagus is tender, 15-20 minutes.

With extreme caution!!!!! Blend small batches of the soup until smooth.  Taking the center hole cover off your blender lid and covering it with a towel helps.  Or use an immersion blender.  Or let it cool some first... but never underestimate the crazy disaster that blending hot liquids can become...

Right before serving, add a pinch of salt and/or a tiny bit of lemon juice.

***My kids do like soup, but they would look at this and declare "YUCK!" without hesitation.  So I called it "Invisible Soup" and had them cover their eyes while I fed them a taste.  They loved it. I wouldn't let them see it until they declared me master chef of the universe. :o)  Enjoy!***