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1/4 c Minced onion
2 tb Butter
1 c (1/4 lb.) thinly sliced asparagus
1/2 ts Paprika
3 c Chicken broth
6 tb Whipping cream
2 tb Cornstarch
2 tb Water
Cook onion in butter until onion is soft. Add asparagus and paprika and
cook, stirring until asparagus turns bright green. Stir in chicken broth
and whipping cream. Heat to boiling. Blend together the cornstarch and
water and stir into soup. Cook until thickened. Season to taste with salt
and pepper. Serves 4 to 6.
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