1 bunch asparagus
1/2 cup cheese, grated
2 cups milk
2 cups water
1 potato, chopped
3 tablespoons butter
1/2 onion, chopped
1/2 cup mushrooms , sliced
Chop asparagus, setting aside tips for use later. Simmer chopped
asparagus and chopped potato in 2 cups water, with 2 Tbs. butter,
basil, celery salt, vegetable salt and pepper to taste. Simmer
until vegetables are tender, and cool. Place cooled broth and
vegetables in blender and puree, slowly adding the 2 cups of milk.
Saute onion, mushrooms and reserved asparagus tips with a pinch of
garlic and a pinch of parsley in 1 Tbs. of butter.
Add to soup mixture, simmer 15-20 minutes. Grate and add cheese,
if desired, just before serving.