Cream of Asparagus Soup

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2 lb Asparagus; tough ends broken
2 Potatoes; peeled, diced
1 ts Butter Buds
6 c Water; (or as needed)
4 Knorr Bouillon cubes; (chick
1 Onion; diced

Original recipe makes 1 servings



Simmer these til very tender (DO NOT COVER-it stays greener) Puree in batches, adjust consistency w rice milk or soy milk Heat through again. Garnish with blanched Asparagus tips. This is great substituting any favorite veggie. Posted to fatfree digest by Sam Miles on Mar 23, 1999,

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