2 (10 1/2 oz.) cans cut asparagus
3 c. chicken broth
1 (3 oz.) can sliced mushrooms
1/2 c. coarsely chopped onion
2 tbsp. cornstarch
1 1/2 c. chopped cooked turkey
1 1/2 c. shredded lettuce

Drain asparagus; reserve liquid. Combine asparagus liquid, broth, mushrooms, and onion. Cover; simmer until onion is tender, about 7 minutes. Blend 2 tablespoons cold water into cornstarch. Stir into broth mixture. Cook and stir until bubbly. Stir in turkey, asparagus, and dash of pepper; heat through. Place some lettuce in each bowl; pour soup over. Makes 6 servings.