2 cans cheddar cheese soup
2 cans cream of asparagus soup
2 cans cream of mushroom soup
2 lg. onions, chopped
1 1/2 sticks butter
3 (8 1/4 oz.) cans all green asparagus (1 can cut & 2 cans salad tips)
1 qt. whole milk (use only what you need)
Cavenders All-Purpose Greek Seasoning, to taste
Salt and pepper, to taste

Melt butter in Dutch oven; saute onion in butter until clear. Add all soups, stirring constantly. Add milk until slightly too thick. Add seasoning. Add asparagus with liquid. Heat slowly, do not boil (might need to add more milk if too thick). (Needs to be thicker to serve in soup buns that you would usually serve it.) Serves 8. Will freeze.