Cream of Asparagus Soup
- 2 cups Shirley J Universal Cream Soup & Sauce Mix
- 2 quarts water
- 1 teaspoon Shirley J Chicken Bouillon
- 4 cups fresh asparagus, chopped
- Pepper to taste
Combine half of the water with asparagus in large pot and cook until asparagus is tender. Add remaining water and sauce mix with Chicken Bouillon; stir to combine. Bring mixture to slow boil, simmer 10 minutes. If desired, use submersible blender to cream soup.
This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.