Cream of Asparagus and Mushroom Soup
The savory flavors of mushrooms and bacon make this cream of asparagus soup a warm starter course for a meal.
Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes.
Drain the bacon slices on a paper towel-lined plate.
Crumble bacon when cool; set aside.
Reserve 1 tablespoon of bacon drippings.
Melt butter with drippings in a saucepan over medium heat.
Cook and stir celery and onion in the saucepan until onion is translucent about 4 minutes.
Whisk flour into the mixture and cook for 1 minute.
Whisk in chicken broth and bring to a boil.
Add potato and chopped asparagus stalks reserving the asparagus tips for later.
Season with salt and ground black pepper.
Reduce heat and simmer for 20 minutes.