1 pkg. (10 oz.) frozen cut asparagus
4 c. chicken broth, canned
2 sm. pkg. (3 oz. each) cream cheese or 1 c. sour cream
1 bunch chopped green onions

Combine the asparagus and broth in a saucepan and bring to boiling, uncovered. Stir to break apart asparagus and simmer, uncovered for 10 minutes. Add salt to taste, if needed. Cut the cream cheese into about 1/2 inch cubes and place in a soup tureven. Pour in the hot asparagus soup and serve at once. Or instead of using cream cheese, you can pass sour cream to spoon into individual serving. Green onions can be added while cooking or as a garnish. Serves 6-8.