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Cream of Asparagus
1 pt. canned asparagus pieces
1/2 c. water
1 c. light cream
2 tbsp. butter, melted
1 tbsp. all-purpose flour
1/4 tsp. salt
In medium saucepan combine undrained canned asparagus pieces and water. Boil asparagus, uncovered at least 10 minutes before using. Blend light cream, melted butter, flour, salt and pepper. Stir mixture into the heated asparagus pieces. Cook and stir until soup is hot. Makes 4 servings.
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