A very simple and fast lunch with a piece of chicken. The mushroom just gives it a bit of consistency but it’s definitely not necessary. The asparagus is just fine on it’s own.
CREAM OF ASPARAGUS SOUP
1 bunch of asparagus, cut into one-inch pieces
2 cups chicken broth
1 cup fat-free milk
1 large portabello mushroom, grilled and chopped (optional)
salt and pepper
Dash of freshly ground nutmeg
Bring broth to a boil and add the asparagus and mushroom. Season with salt and pepper. Simmer for 10 minutes, remove from heat and puree the soup. Add asparagus back to the pan and add milk. Heat and serve immediately.