Made a great soup today
Asparagus Soup
• 2 lbs. fresh asparagus
• 4 to 6 new potatoes
• 1 small turnip
• 2 medium carrots
• 1 medium onion
• 1 stalk of celery
• 1 lb. fresh mushrooms
• 2 cloves of garlic
• 1 teaspoon thyme
• 1 bay leaf
• 6 to 8 cups vegetable stalk
• salt and pepper to taste
Peel, chop, and boil potatoes, carrots, turnip, onion, and asparagus stems, reserving the tips. Puree the cooked vegtables in blender with broth. Saute mushrooms in oil and add to puree. Steam asparagus spears until tender, add to puree, heat through and serve
