1 lb. asparagus
1 c. chicken or turkey, cubed
Chicken or turkey stock or bouillon or soup base
1 can evaporated milk
1/2 stick butter
3/4 to 1 c. flour
Water
Sprinkle of pepper

Clean and cut asparagus in 1 inch chunks. Cook in enough water to cover well until tender. Add chicken or turkey and broth or bouillon - there should be about 5 or 6 cups of liquid all together at this point. Add butter, bring back to a boil.

Mix flour with enough water to form a thin smooth paste and pour slowly into boiling soup, while stirring. Let boil a minute or 2, stirring. Then add the can of milk and sprinkle with dash of pepper.