CHUNKY ASPARAGUS SOUP

Chunky Asparagus Soup image

This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 10

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Ingredients

2 pounds fresh asparagus, trimmed and chopped
1 small onion, chopped
1 garlic clove, minced
2 tablespoons butter
1/2 to 1 teaspoon curry powder
1 jar (4 ounces) sliced mushrooms, drained
1 tablespoon diced pimientos
4 cups vegetable broth or chicken broth
1 can (12 ounces) evaporated milk
1/2 pound process cheese (Velveeta), cubed

Steps:

In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted.

Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 779mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.