NEXT RECIPE >

Cheesy Asparagus Soup Recipe

Read Reviews
4.5 2 2
Publisher Photo
Asparagus lovers will be delighted with this soup. It starts with lots of cooked fresh asparagus to which I add asparagus soup.—Patricia Lockard, Rockford, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8-10 servings

Ingredients

  • 3 pounds fresh asparagus, trimmed
  • 1 small onion, chopped
  • 2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted
  • 2 soup cans milk
  • 1 jar (4-1/2 ounces) sliced mushroom, drained
  • 3 cups (12 ounces) shredded cheddar cheese

Directions

  1. In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot. Yield: 8-10 servings.
Originally published as Cheesy Asparagus Soup in Country Woman March/April 1991, p35


Reviews for Cheesy Asparagus Soup

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
murphykenw 11368
Reviewed Jan. 9, 2014

"I use half & half instead of milk. Add one 8 oz container Philadelphia brand WHIPPED cream cheese with chive... makes for smooth texture, added flavor. Season with dried rosemary. DELICIOUS... thank you!"

MY REVIEW
williamsegraves 14844
Reviewed Aug. 22, 2012

"This was fantastic! I used heavy cream instead of milk, because that's how I roll (literally). :D"

Loading Image