1 1/2 lb. fresh asparagus, cut up
1 tbs. butter
3 green onions, sliced thin
1/4 lb. mushrooms, slice thin
1 can chicken broth
1/4 c. salsa
1 c. milk
1/2 c. shredded jack cheese
salt & pepper to taste
saute onions & mushrooms in butter til onions are limp.
Add broth , asparagus, bring to a boil , then reduce heat
til asparagus is crisp tender. Snip off top of 8 spears &
set aside. Continue cooking til asparagus is very tender.
Blend asparagus broth mixture & salsa a portion at a time
Add milk & stir over med heat.Add cheese, stir well.
Ladle into soup bowls, add asparagus tips to each bowl..
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