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Cream of Asparagus Soup I
October 25, 2002

As others have stated, the original recipe was extremely salty. I eliminated the chicken broth, bumped the water to 5 cups, added 1 bouillon cube, 3 potatoes, 1 celery stalk and did NOT puree a thing. It now has a more chowder texture and is extremely popular with our family and friends. This was the first recipe that I had used off of this site. Fantastic!

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