Cream of Asparagus and Mushroom Soup

It’s just a celery stalk and a can of corn shy of being a cream-of-everything soup.cream of four soupBut you can add a sliced up stalk of celery  and a can of corn to this to make it cream-of-everything soup. The reason why I didn’t is because I didn’t have any corn, and my celery wilted before I could finish it off :(.

This makes 1 bowl. You can multiply the recipe to make enough for your family/friends.


  • 1 small potato, peeled and diced (small)
  • 1 jar (6.5 oz) of asparagus (I used Pampa.), or a similar brand, in its brine.
  • 1 handful of sliced mushrooms (rinse/wash well if using fresh mushrooms, do not use mushrooms from China)
  • 1/4-1/2 of a medium onion (or 1 full small onion), peeled and sliced
  • around 2-3 cups of soy, almond, or coconut milk (I used almond-coconut blend.)
  • dash of fennel seeds (optional)
  • 1 handful of parsley
  • a pinch of sea salt
  • garlic powder
  • onion powder
  • 1 thin slice of earth balance (about 1/2 Tbsp or about as much olive oil) (optional)

To Make:

  1. Combine all ingredients in a small sauce pan/pot, dashing on garlic and onion powder (about 3 or 4 dashes or a good shake of the seasoning).
  2. Bring to a boil.
  3. Reduce heat to medium and cook, stirring occasionally, for about 10-15 minutes or until potatoes are soft and onions are tender.soup 'n' sandwich
Categories: soups&stews | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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