Asparagus & Mushroom From: Anthony Hodges

Easy, quick and tasty, this creamy soup is one you will make again.


  • 425g Asparagus
  • 170g Button Mushrooms
  • 1 Onion
  • 85g Butter
  • Salt and Pepper
  • 1 pint Milk
  • Bay leaf
  • Lemon Juice
  • Handful of Chopped Parsley
  • 1 glass White Wine
  1. Remove the tips from the asparagus and pulp.
  2. Finely chop the mushrooms and onions, melt butter in a large saucepan and fry.
  3. Add lemon juice, bay leaf and flour. Cook for 2-3 mins before blending in milk and asparagus.
  4. Stir continuously. Bring to the boil, season and simmer for ten minutes.
  5. Before serving, sprinkle with chopped parsley.