Step 1
Start by warming some olive oil in a saucepan over medium heat. Toss in the onions, mushrooms, and garlic, and cook them gently, stirring now and then, until the onions become soft and fragrant—this usually takes about 5 minutes. Next, add the asparagus, a splash of wine, fresh thyme, and a pinch of black pepper. Keep cooking and stirring until the asparagus is tender, which should take another 5 minutes or so. Pour in 2 cups of broth and let everything simmer together for about 5 to 10 minutes to let the flavors meld. Use an immersion blender to puree the soup until it’s nice and smooth, then stir in the cream. If the soup feels a bit too thick, add the remaining broth a little at a time until you reach the consistency you like. Let it warm through for another 5 to 10 minutes before serving.
