Asparagus Soup with Roasted Shallots and Morels

Ingredients

  1. 1 small onion, coarsely chopped
  2. 1 teaspoon finely chopped garlic
  3. 2 1/2 tablespoons canola oil
  4. 2 pounds asparagus, cut into 1/2-inch lengths
  5. 6 cups chicken stock or canned low-sodium broth
  6. 1/2 cup dried morel or porcini mushrooms (about 1/2 ounce)
  7. 2 cups hot water
  8. 2 large shallots, thinly sliced
  9. Salt and freshly ground pepper

Description

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