Cheesy Asparagus Soup

Name: Cheesy Asparagus Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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 whole milk; 1 jar (4-1/2 ounces) sliced mushroom, drained; 3 cups shredded cheddar cheese

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

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 whole milk
1 jar (4-1/2 ounces) sliced mushroom, drained
3 cups shredded cheddar cheese

Directions

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.

Originally published as Cheesy Asparagus Soup in Country Woman March/April 1991

Reviews

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murphykenw

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!
williamsegraves

Aug 22, 2012

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