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.

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