4 c. morels, fresh
1 med. onion, chopped
2 stalks celery, chopped
2 c. asparagus, cooked
4 c. milk
4 tbsp. whole wheat flour
Salt & pepper to taste

Saute morels, onion and celery in a small amount of oil until barely tender. Stir in flour gradually, add milk, salt and pepper. Add cooked asparagus. Simmer until slightly thickened.