6 tbsp. butter
3/4 c. chopped onions
3/4 c. chopped celery
1/2 c. flour
6 c. chicken stock, heated
1/2 tsp. bay leaf
1/4 c. sherry
Dash of hot pepper sauce
Dash of Worcestershire sauce
Pinch of dry mustard
1 lb. asparagus in 1/2" slices (can use frozen)
10 oz. Cheddar cheese, shredded
1/2 tsp. chopped parsley

Melt butter in large skillet over medium heat, add onion and celery and cook until tender about 8 minutes. reduce heat, add flour and cook until frothy 5 to 10 minutes. Blend in chicken stock and bay leaf. Increase heat to high and bring to a boil. Reduce heat to medium. Add sherry, hot pepper, Worcestershire sauce, mustard and simmer 20 minutes. Add asparagus and cook until tender about 10 minutes. Stir in cheese and parsley and cook 10 more minutes. Ladle soup into bowls. Makes 7 to 8 cups. (Optional: Puree soup before adding asparagus.)