Step-by-Step Instructions

1. 1.Sauté Aromatics and Asparagus Stems

   Melt the butter in a large pot over medium heat. Add the chopped asparagus stems, diced onions, chopped chives, and minced garlic. Sauté for 6-7 minutes until the vegetables are soft.

2. 2.Add Thyme and Mushrooms

   Stir in the dried thyme. Add the sliced mushrooms to the pot. Stir to coat them in the butter and aromatics. Add 2-3 tablespoons of water to help cook the mushrooms, then cover with a lid and cook on low heat for 5 minutes until the mushrooms are soft and have released their juices.

3. 3.Thicken with Flour and Add Broth

   Remove the lid and add the all-purpose flour to the mushroom mixture. Mix thoroughly until no white flour is visible, forming a paste. Gradually add the chicken broth in three batches, stirring well and bringing the mixture to a boil between each addition to ensure no lumps form and the soup thickens smoothly.

4. 4.Cook Potatoes

   Once all the broth is incorporated and the soup is smooth and boiling, add the diced potatoes. Stir them in, bring the soup back to a high temperature, then cover with a lid and simmer on low heat for about 15 minutes, or until the potatoes are tender.

5. 5.Add Chicken, Asparagus Tips, and Seasoning

   Add the shredded cooked chicken and asparagus tips to the soup. Season with salt and black pepper to taste. Stir everything together and bring the soup back up to a boil.

6. 6.Finish with Cream and Simmer

   Pour in the heavy cream. Stir well to combine all ingredients. Bring the soup to a gentle simmer, then cover with a lid and let it simmer for an additional 5-6 minutes to allow the flavors to meld and the cream to heat through.

7. 7.Serve and Garnish

   Once the soup is gently bubbling and all ingredients are cooked through, it's ready to serve. Ladle the hot soup into bowls and garnish with a sprinkle of fresh chives and a sprig of parsley for an extra touch of freshness and presentation.