This cream of asparagus and portobello mushroom is flavoured with white miso and topped with a drizzle of delicate black truffle oil for a truly enhanced mushroom flavour.
In a large pot over medium heat, cook onion in grapeseed oil until soft.
Add portobello mushrooms, asparagus, broccoli, water, miso, garlic powder, celery seeds, herbes de provence, salt and pepper. Start by adding 3 cups of water, the water should just cover the vegetables. Add more water as needed.
Bring soup to a boil. Reduce heat and simmer for 15-20 minutes.
Transfer soup into a blender and blend until smooth.
Serve soup into bowls and garnish with a drizzle of black truffle oil and a dollop of plain yogurt (optional).
Recipe by Homemade Hearts at http://homemadehearts.ca/2015/01/06/cream-of-asparagus-portobello-and-black-truffle/