Cream of Asparagus soup

Here’s another recipe w/o specific measurements for much of it.

Asparagus, chopped bite size

Mushrooms- any kind, chopped

Onion- any kind, diced

Combine at least a handful of each in a sauce pan or stock pot with at least a teaspoon of butter (the more veggies, the more butter = more soup).  Saute until nearly done (almost soft).

Add:

Chicken broth in the amount you want or have on hand.  At least 1 to 1 1/2 cups.  If you don’t have that much, add water or skim milk.  Add a splash of lemon juice, salt, pepper, and celery seed or dill(optional)

Bring to boil, reduce heat to simmer.

Combine 1 TBL corn starch with 1/4 cup water in separate bowl.  When dissolved, stir into simmering soup. Stir often. 

When soup is slightly thickened, stir in at least a 1/4 cup of half/half or milk- you can add more if want/ need it.

If the consistency is too thin, repeat the cornstarch and water step.

Serve with a sprinkle of chedder or parmesan on top!

 

Side- if you want to freeze this for later, omit the cornstarch, water, milk and cheese.  Freeze.  When ready to serve, then do the remaining ingredients and instructions.

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