Ingredients:

• 2 lbs (approx.) asparagus with tough ends snapped off
• Cover with 6 cups water
• 2 tsp everything bagel spice (club house)
• 1 tsp salt

• ¼ cup butter
• 1 cup onion, chopped
• 1 cup mushrooms, chopped
• 2 cloves garlic, minced

• 4 tbsp fresh squeezed lemon juice
• 2 cups organic vegetable broth
• 1/3 cup fresh grated Grana Padano or Asiago cheese
• 1/3 cup half and half cream
• Pepper to taste

Preparation:

1. Boil asparagus until soft in water with salt and bagel spice.
2. Set aside to cool.
3. Meanwhile, place butter in a pan and saute onions, mushrooms and garlic until soft and set aside to cool.
4. Place cooled asparagus in large blender add in cooled mushroom, onion mixture and blend until smooth.
5. Pour back into soup pot.
6. Add in vegetable broth, pepper and lemon juice, bring to a simmer.
7. Add in cheese and cream, do not boil.
8. Serve hot with extra cheese sprinkled on top.

Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 4 – 6