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Cheesy Asparagus Soup Recipe

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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


  • 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


  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

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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!"

Reviewed Aug. 22, 2012

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

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