Ingredients
3 lbs fresh asparagus, trimmed
1 small onion, chopped
2 cans asparagus soup, undiluted
2 cans cream soup
4 1/2 oz sliced mushrooms, drained
3 cups cheddar cheese, shredded
Preparation
In a large kettle with a small amount of water, cook the asparagus and onion until they become tender.
Drain the liquid and add all the remaining ingredients. Heat the kettle over medium heat until the cheese is melted and the soup turns hot.
