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Asparagus Soup with Roasted Shallots and Morels

See full recipe on: Food & Wine



Ingredients

1 small onion, coarsely chopped
1 teaspoon finely chopped garlic
2 1/2 tablespoons canola oil
2 pounds asparagus, cut into 1/2-inch lengths
6 cups chicken stock or canned low-sodium broth
1/2 cup dried morel or porcini mushrooms (about 1/2 ounce)
2 cups hot water
2 large shallots, thinly sliced
Salt and freshly ground pepper

Nutrition 8 servings

Per Serving % Daily Value
Calories 145
Fat 6g 10%
Carbs 15g 5%
Protein 7g 15%
Fiber 3g 12%
Cholesterol 5mg 1%
Sodium 268mg 11%
     
Fat
Carbs
Protein

Preparation






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