Asparagus Soup

2 lbs. fresh asparagus
1 small turnip
2 medium carrots
1 medium onion
1 stalk of celery
1 lb. fresh mushrooms
2 cloves of garlic
1 teaspoon thyme
1 bay leaf
6 to 8 cups vegetable stalk
salt and pepper to taste

Peel, chop, and boil carrots, turnip, onion, and asparagus stems, reserving the tips. Purée the cooked vegtables in blender with broth. Saute mushrooms in oil and add to purée. Steam asparagus spears until tender, add to purée, heat through and serve.

Recipe compiled by Wilderness Ranch, Sanctuary for Farm Animals

Adpated from ChooseVeg.com [archive.org]