Cream Of Asparagus Soup

• 4 c. asparagus, washed (1/2-inch tender pieces)
• 1 c. chicken broth
• 5 Tbsp. margarine
• 1/4 c. very fine diced green onion
• dash of onion powder
• 5 Tbsp. flour
• 1/2 to 1 tsp. salt
• 1/4 tsp. lemon pepper
• 1/4 c. powdered Parmesan cheese
• 4 c. milk
• 1 c. water plus cooking liquid
• 1 Tbsp. granulated chicken bouillon

1. Cook asparagus in 1 cup of chicken broth until veggie is tender-crisp.
2. Drain; reserve liquid.
3. Saute onion in butter until transparent.
4. Stir in flour, seasonings and cheese; cook over medium heat, stirring constantly for 1 minute.
5. Gradually stir in milk, 1 cup of water, reserved liquid and bouillon.
6. Cook, stirring with wire whisk, until mixture thickens.
7. Stir in asparagus.
8. Heat through and serve.

chicken broth, margarine, green onion, onion powder, flour, salt, lemon pepper, parmesan cheese, milk, water, chicken bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709989 (may not work)