N191 Crème de champignons & d'asperges

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop the brown mushrooms, asparagus, and yellow onions.

In a pot, melt the vegetable butter and sauté the onions until translucent.

Add the chopped mushrooms and asparagus, cooking until softened.

Stir in the soy cream and vegetable broth, bringing to a simmer.

Mix the cornstarch with a bit of water to create a slurry, then add to the pot to thicken the soup.

Season with soy sauce, white wine, salt, pepper, smoked paprika, dried garlic, dried dill, and lemon juice or vinegar.

Blend the soup until creamy and smooth, then serve hot.

Cooking Techniques

Spice Level:

Dietary

Allergens