![](https://cdn.statically.io/img/www.allrecipes.com/thmb/KqS8q21zbfSa-A_xXHjTNmkiqxo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5318857-bde5864164934c6a85546972f3fe4710.jpg)
Ingredients
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3 slices bacon
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¼ cup butter
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3 stalks celery, chopped
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1 onion, diced
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3 tablespoons all-purpose flour
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6 cups chicken broth
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1 potato, peeled and diced
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1 pound fresh asparagus, tips set aside and stalks chopped
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salt and ground black pepper to taste
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1 (8 ounce) package sliced fresh mushrooms
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¾ cup half-and-half cream
Directions
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Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon bacon drippings in a small bowl. Set aside the skillet.
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Melt butter with drippings in a large saucepan over medium heat.
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Cook and stir celery and onion in hot butter-drippings until onion is translucent, about 4 minutes. Whisk in flour and cook for 1 minute. Whisk in chicken broth and bring to a boil. Add potato and asparagus, reserving asparagus tips for later. Season with salt and ground black pepper. Reduce heat and simmer soup for 20 minutes.
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Pour soup into a blender, filling the pitcher no more than halfway. Holding down the lid of the blender with a folded kitchen towel, start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and purée soup right in the cooking pot.
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Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms release their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
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Stir mushrooms, asparagus tips, and half-and-half cream into puréed soup. Cook until thoroughly heated.
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Portion soup into bowls and garnish with crumbled bacon.
Nutrition Facts (per serving)
155 | Calories |
10g | Fat |
13g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 155 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 6g | 29% |
Cholesterol 27mg | 9% |
Sodium 145mg | 6% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 9% |
Total Sugars 3g | |
Protein 5g | 10% |
Vitamin C 11mg | 12% |
Calcium 53mg | 4% |
Iron 2mg | 10% |
Potassium 428mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.