Asparagus Soup

By á-32809

Ingredients

• 1 lb. Asparagus, cut up
• 3 each Scallions, sliced
• 12 ounces Mushrooms, sliced
• 2 tablespoons Butter
• 3 tablespoons Flour
• 6 tablespoons Butter, melted
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 cups Chicken Broth
• 11 ounces White Shoe Peg Corn
• 2 cups Light Cream

Details

Servings 6

Preparation

Step 1

Saute the asparagus, scallions, and mushrooms in 2 T butter in skillet until asparagus is tender. Mix the flour, 6 T butter, salt and pepper in a bowl. Add some of the chicken broth and blend until smooth. Add the flour mixture, corn, remaining broth to the sauteed vegetables. Cook until heated through.