In a large pot or Dutch oven, sauté the onion in olive oil over medium low heat for about 3 minutes, until the onions are soft.
Add the Cascade Mushroom Mix and stir to coat the onions. Continue cooking 1 minute more.
Add the asparagus and increase the heat to medium. Stir gently to combine and cook until the asparagus pieces are bright green, about 3 minutes.
Pour the broth into the Dutch oven and bring the mixture to a low boil. Add the Herbes de Provence and lemon paste. Cook until the asparagus is JUST fork tender, about 6-8 minutes. Do not over-cook!
As soon as the soup is cool enough to handle, transfer in batches to a high speed blender and purée. To ease the splatter during transfer, I pull the asparagus out of the broth with a slotted spoon and ladle the broth.
Return the soup to the pan and heat before serving.
Notes:
I am typically a huge fan of the immersion blender but with this soup it is best to use a stronger blender to break down all the fiber in the asparagus.
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