• 4 cups chicken broth (I use canned)
  • 1/2 lb fresh asparagus, washed and cut into 1/2" pieces
  • 6 Tbsp. butter
  • 1/2 cup finely diced onion
  • 1/2 to 1 lb. sliced mushrooms (I use either a can of stems and pieces or 1 lb. of fresh, sliced)
  • 3 Tbsp. flour
  • 1 cup evaporated milk
  • 1/4 tsp. garlic salt
  • fresh parsley sprigs (optional)
  1. Bring chicken broth to a simmer in a medium saucepan.
  2. Add asparagus, cover and cook over medium heat for 10 minutes or until asparagus is JUST tender.
  3. Saute onion in butter in med. saucepan over low heat for 10 min. or until onion is golden but not brown.
  4. Blend in flour and stir over low heat for 2-3 min.
  5. Do not brown.
  6. Add mushrooms to onion mixture.
  7. Cover and cook over low heat 10 min, or until mushrooms are tender, but not limp.
  8. Stir occasionally.
  9. Gradually add asparagus-broth mixture, stirring constantly for 3-5 minutes, or until smooth.
  10. Add milk and garlic salt.
  11. Heat, but do not boil.
  12. Ladle into bowls and garnish with parsley sprig.
  13. Makes 4-6 servings.
  14. Marlene
This is a very easy to make and tasty soup.