Shiitake Mushroom Asparagus Spinach Soup

​Yield: 4 servings
Ingredients

• 2 TBS butter or oil of choice
• 1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
• 2 cups shiitake mushrooms, fresh and chopped into thin slices
• 4 big handfuls of baby spinach, washed well and roughly chopped
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 4 cups broth (chicken, beef , or veggie)
• 1/2 tsp tarragon, dried
• 1 bay leaf
• 1 cup milk ( your choice: dairy, nut milk, coconut – used in this recipe)
• 1/4 cup fresh parsley, finely chopped
• juice of 1 lemon
• salt and pepper, to taste

Instructions

1. Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
2. Add minced garlic and saute for about a minute
3. Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
4. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
5. Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
6. Turn off heat, add milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (longer will let flavors meld)
7. Before serving, add salt and pepper to taste and gently reheat.