Cheesy Asparagus Soup
- 3 lbs. fresh asparagus, trimmed
- 1 small onion, chopped
- 2 cans cream of asparagus soup, undiluted
- 2 soup cans milk
- 1 jar (4 1/2 oz.) sliced mushrooms, drained
- 3 C. (12 oz.) shredded cheddar cheese
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.