Creamy Asparagus Soup with a Mushroom Twist

Ingredients:

– 1lb of asparagus

– 1 chopped onion

– 1.25 liters (5 cups) of chicken broth

– 2 garlic cloves, chopped

– 15 ml (1 tbsp.) of olive oil

– Salt and pepper

– Mushroom Food Crayon sold in store

Directions:

1. In a saucepan over medium heat, soften the onion and garlic in the oil. Add the chicken broth. Bring to a boil. Add the asparagus. Cover and cook for about 4 minutes or until the asparagus is tender.
2. In a blender, reduce into a smooth puree. Season with salt and pepper.
3. Sharpen the Mushroom Food Crayon on top for a perfect match!

Bon appétit! 😉