4 c. chicken stock or 4 c. water plus 4 to 5 bouillon cubes
1/2 lb. fresh asparagus
6 tbsp. butter
1/2 c. onion, chopped
3 tbsp. flour
1/2 lb. fresh mushrooms, sliced
1 c. Half & Half
1/4 tsp. garlic salt

Simmer asparagus in chicken stock 10 minutes or until just tender. Saute onion in butter over low heat 10 minutes until golden not brown. Blend in flour and stir over low heat 2 to 3 minutes. Add mushrooms to onion mixture and cover. cook over low heat 10 minutes until mushrooms are tender, but not limp. Gradually add mushroom-onion mixture to asparagus stock mixture and stir until smooth. Add cream and garlic salt. Heat, but DO NOT boil.