2 c. chicken broth (preferably homemade)
3/4 lb. fresh asparagus (or 1 - 10 oz. pkg. frozen asparagus)
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/2 c. fresh mushrooms, sliced
1 tbsp. butter

Cut the asparagus into 2" lengths discarding any tough stems. Bring the chicken broth to a boil, add the asparagus, cover the pan and boil over low heat until asparagus is tender. In another pan, melt butter, stir in flour and cook until mixture thickens a little. Add a little broth and bring to a boil, stirring constantly. Slowly add remaining broth and asparagus, and then the milk. Let the mixture simmer gently. Saute the mushrooms for about 2 minutes in butter. Add them to the soup and serve. Serves 4.