Asparagus Soup With Goat Cheese Crostini And Mushrooms

• 2 pounds asparagus,trimmed, rougly chopped
• 1 large onion, chopped
• 3 tablespoons unsalted butter
• Kosher salt & freshly ground black pepper
• 5 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon freshly-squeezed lime juice
• Baguette
• Log of mild goat cheese
• 1 tablespoon truffle oil
• 8 ounces baby bella mushrooms, trimmed, sliced

1. Melt butter in a large saucepan over medium-low heat. Add onions, stir until softened, not browned. Add asparagus pieces, pinch of salt and pepper, cook until pieces are bright green, add chicken broth. Bring to a simmer, cover and cook for 30 minutes.
2. Puree soup in batches in a Vita-Mix until smooth. Be careful when blending hot liquids. Return soup to a clean saucepan, add heavy cream and stir. Bring soup to a boil and cook for 10 minutes. Add lime juice, and season with salt and pepper.
3. Preheat the oven to 350u0b0 F.
4. Cut 6 pieces of baguette into 1/2-inch thick pieces. Lightly rub with olive oil on both sides of baguette, place on baking sheet and bake for 10 minutes, midway through cooking time flip baguette slices. Pull out of the oven, allow to cool before generously spreading with goat cheese.
5. If soup has reached desired consistency, turn off heat, cover and set aside. Prepare mushrooms by heating truffle oil in a saute pan, add mushrooms and cook until lightly browned.
6. To serve, place once goat cheese crostini in center of a bowl, repeat with remaining three. Top crostinis with mushrooms and gently laddle soup around crostini, creating an island in the soup. Serve immediately.

onion, unsalted butter, kosher salt, chicken broth, heavy cream, freshlysqueezed lime juice, baguette, log of mild goat cheese, truffle oil, bella mushrooms

Taken from www.epicurious.com/recipes/member/views/asparagus-soup-with-goat-cheese-crostini-and-mushrooms-50084494 (may not work)