Total Calories: 143
In saucepan, melt 2 tablespoons butter. Sauté asparagus in butter; remove and set aside. In same pan, melt butter; add curry powder. Stir and bubble 3–4 minutes. Add cream of asparagus soup, milk, reserved asparagus juice, and sherry; stir. Add sautéed asparagus. Correct seasoning—it may need a little salt. Heat gently through. Serve with dusting of paprika on top.
This Asparagus Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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