Title: Chunky Asparagus Soup
Categories: Soup
Yield: 2 1/2 quarts
| 2 | lb | Fresh asparagus, chopped |
| 1 | sm | Onion, chopped |
| 1 | | Garlic clove, minced |
| 2 | tb | Butter or margarine |
| 1/2 | ts | Curry powder |
| 4 | oz | Jar sliced mushrooms, drained |
| 1 | tb | Diced pimientos |
| 1 | qt | Chicken broth |
| 12 | oz | Can evaporated milk |
| 1/2 | lb | Process American cheese, cut into 1" cubes |
In a large saucepan, saute asparagus, onion and garlic in butter for 8 to
10 minutes or until tender. Add curry powder. Simmer for 5 minutes longer.
Add mushrooms and pimientos. Stir in chicken broth and milk. Heat, but do
not boil. Add cheese cubes and stir until melted.