Creamy Ham and Asparagus Soup

Ingredients

• 1 1/2 cups asparagus spears, cut in 1-inch pieces
• 1 medium carrot, julienned
• 2 tablespoons butter
• 3 onions, small white, quartered
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup chicken broth
• 1 cup ham, cooked and cubed
• 2 1/2 ounces mushrooms, drained (I use fresh)
• 1 cup half-and-half cream
• salt (to taste)
• pepper (to taste)
• 1/4 cup swiss cheese, shredded (optional)
• 1 teaspoon dill (optional)
• parmesan cheese, shredded (optional)
• chopped fresh parsley (optional)

Directions

1. 1

   Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.

2. 2

   Drain and set aside.

3. 3

   In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.

4. 4

   Add onions and saute 2 minutes longer or til tender.

5. 5

   Stir in flour and gradually add milk whisking until smooth.

6. 6

   Bring to a boil and stir for 2 minutes.

7. 7

   Add broth, ham, mushrooms and reserved asparagus.

8. 8

   Reduce heat and add cream.

9. 9

   Heat through but do not boil.

10. 10

    Salt and pepper to taste.

11. 11

    Add Swiss Cheese and dill if using.

12. 12

    Garnish with Parmesan and parsley.