CHEESY ASPARAGUS SOUP

By Vanetta

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 milk
• 1 jar (4-1/2 ounces) sliced mushroom, drained
• 3 cups (12 ounces) shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

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.