Asparagus Broccoli Soup with Mushrooms

Ingredients

• Olive Oil

• Garlic

• 1/2 yellow onion

• 1 lb asparagus

• 1/2 lb broccoli crowns

• 2 cans chicken broth

• Thyme

• Cooking wine

• 1/2 lb mushrooms

Directions

1. Chop onion into small chunks.  Chop asparagus and broccoli into large chunks.

2. Heat 2 tbl olive oil in a large pot and add garlic.  Saute onions until golden.

3. Add asparagus and broccoli and stir until softened.  

4. Add chicken broth, cooking wine (optional) and thyme and simmer on low heat until all vegetables are softened.

5. While vegetables are simmering, chop mushrooms into small pieces.  Saute the pieces in olive oil with garlic added.  When mushrooms are cooked, add cooking wine and boil until reduced.  Set aside.

6. When all vegetables are soft in the broth, let it cool down.

7. Puree vegetables and stock using a hand  blender.  I use a Vitamix to get it very smooth.

8. When soup is pureed, add mushroom pieces.

9. Salt and pepper to taste.