Creamy Ham And Asparagus Soup
|Fresh asparagus pieces||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, julienned|
|White onions||3 Small, quartered|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cubed fully cooked ham||1 Cup (16 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Half and half||1 Cup (16 tbs)|
Place asparagus in a saucepan with enough water to cover; cook until crisp-tender.
Drain and set aside.
In a heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender.
Stir in flour; gradually add milk.
Bring to a boil; boil and stir for 2 minutes.
Add broth, ham, mushrooms and reserved asparagus.
Reduce heat; add cream.
Heat through but do not boil.
Add salt and pepper.
Garnish with Parmesan cheese and parsley if desired.