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Cream of Asparagus Soup I
May 17, 2002

Absolutely delicious! I took the advice of previous reviewers and sauted the onion and celery in butter and olive oil. Also, the measurement for the bouillon couldn't be right. That would be the equivalent of 12 cubes. (Perhaps they meant 4 tsp.) I used 2 cubes and 2 packets of low-sodium bouillon, along with a 14 oz. can of broth. Came out perfect. I didn't puree all of the soup so there would be some chunks. Will make the next time and add chicken and mushrooms.

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