Cream Of Asparagus Soup
|Frozen asparagus||9 Ounce (1 Package Thawed)|
|Onion||1 , chopped|
|Chicken stock||4 Cup (64 tbs)|
|Cream/Half and half||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Combine all ingredients except cream and Worcestershire Sauce in the crock cooker.
Cook at Low for 6 to 8 hours.
Strain off liquid and return to crock.
Separate asparagus tips and add to liquid.
Press remaining vegetable mixture through a sieve or strainer and stir pulp into crock.
Add cream and Worcestershire Sauce, and turn heat to High.
If thicker soup is desired, stir in 1 or 2 tablespoons each of butter and flour which have been mixed together.