Mom’s Mushroom Soup

Ever since Heather and I got on the paleo bandwagon, my mom has been curiously intrigued.  I have my mom to thank for turning me on to cooking from an early age, and she’s been enjoying our recipes and making suggestions.  This is a take on a soup that she cooked for herself just after Christmas, and as we love mushroom soup as well, decided to give it a try.  It turned out really well, so we wanted to share the love.  We’re finally getting the cold winter weather here in the mid-Atlantic, so warm soups really hit the spot after coming in from work or errands.

Asparagus, Bacon and Broccoli Soup

Hearty and savory, we think you are going to love this stuff!

Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.

Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.