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.

Play with your food! No Cascade Mushroom Mix? Add in fresh mushrooms when you sauté the onions. Not a mushroom fan? Just leave it out! No Herbes de Provence? Try Italian Herbs, El Greco or Orange Tarragon blend. No Preserved Meyer Lemon Paste? Use fresh lemon juice. Want to fancy up the garnishes? Try truffle salt, Provencal Seasoned Salt, Tuscan Rosemary Salt or Fennel Pollen.