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1 bunch asparagus
2 c. milk
2 c. water
1 potato, chopped
3 tbsp. butter
1/2 onion, chopped
1/2 c. mushroom, sliced
1/2 c. grated cheese
Chop asparagus, set aside tips for use later. Simmer chopped asparagus and potato in water with 2 tablespoons butter, basil, celery salt, vegetable salt and pepper. Simmer until vegetables are tender. Cool. Place cooled broth and vegetables in blender and puree, slowly adding 2 cups water. Saute onion, mushrooms and asparagus tips with garlic and parsley in 1 tablespoon butter. Add to soup mixture, simmer 15 to 20 minutes. Add cheese, if desired. Serves 3 to 4.
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