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Chunky Asparagus Soup

 Chunky Asparagus Soup
This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.
10 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 pounds fresh asparagus, trimmed and chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1/2 to 1 teaspoon curry powder
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 1 tablespoon diced pimientos
  • 4 cups vegetable broth or chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 pound process cheese (Velveeta), cubed

Directions

  • In a large saucepan, saute the asparagus, onion and garlic in butter
  • for 8-10 minutes or until tender. Add curry powder; simmer 5 more
  • minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat,
  • but do not boil. Add cheese cubes and stir until melted. Yield:
  • 8-10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 163 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 779 mg sodium, 9 g carbohydrate, 1 g fiber, 9 g protein.