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).
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.