Asparagus Mushroom Chowder
2013 – Gluten Free Living
Asparagus Mushroom Chowder is heavenly. This lovely soup is filled with fresh asparagus, mushrooms, carrots, red potatoes, leeks, corn, peas and colorful bell peppers. It’s made creamy with half-and-half and seasoned to perfection with thyme, marjoram and rosemary. It’s one of those spectacular stick-to-the-rib meals that’s completely filling and satisfying.
I’m always trying to find wholesome, healthy and gluten free recipes to make. Soups and chowders make such tremendous comfort food during the cold, bleary winter months. They’re hearty and basically a one-dish meal. Add a little of your favorite bread and you’re totally good to go! The nice thing about this recipe is can be made in about 30 minutes! Yes, you heard that right. 30-M-I-N-U-T-E-S!!!
When I initially published this recipe in August 2013, I was doing my best to keep the recipe vegan and used mashed potatoes to thicken the soup. The recipe was okay, but not as terrific as I’d hoped. I decided to make wholesale changes to the recipe when I remade it for lunch with a friend (February 2018). This time I didn’t even attempt to keep the recipe vegan. I added more veggies to add crunch, texture, flavor and color. I also increased the seasonings to use my favorites of rosemary, thyme and marjoram.
I also made a sauce with half-and-half that I added to the soup to finish it off. This soup went from “just okay,” to “off the charts!” It was so scrumptious made that way. I left some of it with a friend I had lunch with a few weeks ago. She ended up having plenty of soup for lunches at work that week since I also left off some Southwest Chicken Chowder. The rest of this delicious soup my husband and I polished off in short order. 🙂
If you’re looking for a 30-minute comfort food meal, then look no farther than this fantastic Asparagus Mushroom Chowder. You’ll find this chowder as heavenly as we did. And, I won’t be a bit surprised if it ends up on your monthly family menu list. 🙂
Asparagus Mushroom Chowder is a tasty and delicious soup that’s perfect as a one-dish meal with some of your favorite bread.
This amazing 30-minute meal is great for weeknight dinners.
Asparagus Mushroom Chowder is a great recipe for using up garden produce–especially if you have a bumper crop of asparagus. Mushrooms, garlic, onions, fresh thyme and parsley provide great flavor.
This tasty soup is good for whatever ails ya!
Here’s what I did.
I used these ingredients.
Pour olive oil into a large skillet. Add bell peppers, onions and leeks. Saute about 3-5 minutes.
Add carrot, celery, mushrooms, asparagus and red potatoes.
Add broth. Stir to combine and continue sautéing.
Stir ingredients to combine. Continue sauteing about 10 minutes.
Meanwhile, begin making sauce. Melt butter in a Dutch oven or large sauce pan over low heat. Add gluten free flour.
Whisk ingredients to combine. Then begin adding half-and-half about 1/4 cup at a time whisking until the cream is fully incorporated.
Add sea salt, pepper, rosemary, thyme and marjoram.
Continue cooking sauce over low heat until sauce thickens. Turn off heat and set aside.
After saueting other veggies, add corn and peas and saute an additional 5 minutes until veggies are tender.
Pour sauce mixture into the Dutch oven with asparagus soup ingredients. Stir to combine.
Heat through and serve! Garnish with fresh thyme leaves, if desired.
Every bite of Asparagus Mushroom Chowder will have you drooling!
Serve with cheesy crackers or gluten free bread if desired.
This soup turned out so well. The flavors were amazing, making this a very hearty, filling and satisfying one-dish meal.
Here’s the recipe.
ASPARAGUS AND MUSHROOM CHOWDER
(my own concoction)
- 2 large bundles fresh asparagus, washed, cut in 1” pieces, leaving and discarding the last 3 or 4 inches of asparagus stalk
- 8-oz. sliced mushrooms
- 3 large potatoes, cooked, drained, and mashed
- 6-oz. matchsticks carrots
- 2 stalks celery, sliced on the diagonal
- 1 large onion, chopped
- 1 heaping tablespoon minced garlic from a jar
- 32-oz. chicken broth (or use vegetable broth if vegan)
- 1 tbsp. fresh thyme
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1 tsp. parsley
- 1 stick butter (or substitute olive, canola or coconut oil if vegan)
- Melt butter over medium heat in a large Dutch oven or stock pot. (If vegan use olive or coconut oil).
- Add onions, mushrooms, garlic, carrots, celery, and asparagus and sauté for about 5-10 minutes.
- Add salt, pepper, cayenne pepper, and parsley and stir to combine.
- Add chicken broth (or vegetable broth).
- Then add fresh thyme leaves.
- Cover and cook about 15 minutes or until veggies are cooked through.
- Meanwhile, pare and cube potatoes.
- Bring to a boil over high heat and boil until soft – about 10 minutes.
- Drain potatoes and mash with a potato masher.
- Stir mashed potatoes into the asparagus mixture and combine.
- Heat through.
- Season with more salt and pepper if desired.
Asparagus Mushroom Chowder is healthy, gluten free and clean.
I like eating this soup for lunches during the week, but it is also great as a main dish.
Give Asparagus Mushroom Chowder a try the next time you need a quick weeknight supper!