2-3 cups asparagus stems (usually discarded when preparing asparagus as a vegetable)
16 oz. chicken or vegetable broth (unsalted and zero-fat)
2 (10 oz. ea.) cans condensed cream of mushroom soup (low-fat)
1 tsp. sweet Indian or other curry of your choice
1/4 to 1/2 cup dry sherry
2 dashes hot sauce, to taste

LATER, ADD TO SAUCEPAN:

1 cup previously steamed asparagus pieces for garnish
1 cup fresh or canned, sautéed mushroom pieces
freshly ground pepper, to taste
1 tbsp. dairy sour cream, for garnish (low-fat)

Remove ends from asparagus. Place in covered saucepan with broth; simmer for 15 minutes or until tender. Cool.

Place mixture in blender with other ingredients. Pulse blend. Return to saucepan.

Add asparagus pieces and mushrooms. Serve with freshly ground pepper. You may also garnish with a tablespoon of low-fat dairy sour cream.

Submitted by: MV