I am a lover of soups. Especially cream soups. The thing I love about making soup is you really can't mess it up! You just keep adding stuff until it's just right. This one is a creation formed from one afternoon of pulling everything out of the fridge that needed to be used and using it. It has become 'my one weakness'. I have to admit, though, the second Count Studley saw the celery, he decided he didn't like it. Warm, creamy, tasty, I know, he's crazy!!
Asparagus Broccoli Chowder
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 garlic clove, minced
1 cup chopped celery
1 (3 oz.) package cream cheese
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 (10.75 oz.) can condensed cream of mushroom soup
1 (5oz.) can evaporated milk
1 head fresh broccoli, steamed
2 cups chopped fresh asparagus, cooked
In a large pot, melt butter and stir in mushrooms, onions, celery, and garlic. Saute until vegetables are tender. Cut cream cheese into cubes and stir into mixture until melted. Add thyme, salt, pepper, soup and milk, stir to combine. Simmer, uncovered, for 10 minutes. Add veggies. Serve with Texas style croutons for fun!
Enjoy!
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