Shelly's Recipe

CREAM OF ASPARAGUS SOUP

Category: Soups

1 (14.5 or 15 oz) can asparagus cuts and tips
Milk
1/4 cup finely chopped onions
1/5 cup butter
1/4 cup flour
1/2 tsp salt
1 tsp chicken bouillon

Drain asparagus; reserving liquid. Add enough milk to liquid to measure 4 cups; set aside. In a food processor, puree; set aside.

In a saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add mild mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears. Serves 5