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Potato Asparagus Soup


10-1/2 oz can cut asparagus spears
1/3 cup chopped onion
1 tablespoon margarine or butter
1 cup water
1 teaspoon instant chicken bouillon
3/4 cup instant mashed potatoes
1 cup milk
1 teaspoon fresh dill or 1/4 teaspoon dill weed
Dash Pepper

Drain asparagus, reserving liquid. In medium saucepan, sauté onion in margarine until tender. Add asparagus liquid, water and chicken bouillon. Bring to boil; reduce heat and simmer 5 minutes. Remove from heat; stir in potato flakes until blended. Add asparagus, milk, dill and pepper. Return to heat; heat thoroughly.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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