Mushroom and Asparagus Soup

Ingredients

• •1 tablespoon butter
• •1 small yellow onion, chopped
• •3 cloves garlic, minced
• •1 pound asparagus, trimmed and chopped
• •2 cups sliced mushrooms
• •4 cups vegetable broth
• •4 cups fresh baby spinach
• •1 teaspoon fresh chopped tarragon
• •½ cup heavy cream
• •¼ cup fresh lemon juice
• •¼ cup fresh chopped parsley
• •Salt and pepper

Preparation

1. 1Melt the butter in a stockpot and add the onion
2. 2Sauté the onion until browned, then stir in the garlic and cook 1 minute more
3. 3Stir in the asparagus and mushrooms, then sauté for 4 minutes
4. 4Pour in the vegetable broth along with the spinach and tarragon
5. 5Bring to a boil, then reduce heat and simmer for 30 minutes on medium- low heat
6. 6Remove from heat, then stir in the cream, lemon juice, and parsley
7. 7Cover and let rest for 20 minutes, then season with salt and pepper to tas