ASPARAGUS MUSHROOM SOUP
INGREDIENTS
- 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)
DIRECTIONS
- Bring chicken broth to a simmer in a medium saucepan.
- Add asparagus, cover and cook over medium heat for 10 minutes or until asparagus is JUST tender.
- Saute onion in butter in med. saucepan over low heat for 10 min. or until onion is golden but not brown.
- Blend in flour and stir over low heat for 2-3 min.
- Do not brown.
- Add mushrooms to onion mixture.
- Cover and cook over low heat 10 min, or until mushrooms are tender, but not limp.
- Stir occasionally.
- Gradually add asparagus-broth mixture, stirring constantly for 3-5 minutes, or until smooth.
- Add milk and garlic salt.
- Heat, but do not boil.
- Ladle into bowls and garnish with parsley sprig.
- Makes 4-6 servings.
- Marlene