Spring garden soup

Going green has never tasted so good. Get your asparagus on.


The Shopping List

  • 2 pounds asparagus
  • 4 cloves garlic
  • 1 medium onion
  • 1 shallot
  • 2 chives
  • 3 tablespoons butter
  • 2 tablespoons white wine
  • 2 14-ounce cans fat-free/no MSG chicken broth
  • ¾ cup low-fat milk (or fat-free)
  • 1/3 cup all-purpose flour
  • 1 cup sliced mushrooms (optional)
  • ¼ teaspoon pepper (to taste)

Let’s cook!

Saute chopped onion, diced shallot, and minced garlic in 1 tablespoon butter and wine in a non-stick pot until translucent. Melt the other two tablespoons of butter and then stir in the flour. When the mixture forms a ball, remove it from the heat. Slowly whisk in the chicken broth a little at a time so that it is incorporated into the flour before adding more. Next, stir in the milk and return the pan to the heat. Add the ½ inch chopped asparagus pieces (reserve all the tips to add later) and pepper and simmer for 15 minutes.  Now add the asparagus tips and the thinly sliced mushrooms. Simmer 10 more minutes or until the asparagus is tender.



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