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Chunky Asparagus Soup

Total Time

Prep/Total Time: 25 min.

Makes

8-10 servings (2-1/2 quarts)

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.

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

  1. 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.

Nutrition Facts

1 cup: 163 calories, 11g fat (7g saturated fat), 31mg cholesterol, 779mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 9g protein.

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