Ingredients
3 pounds fresh asparagus, trimmed1 small onion, chopped2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted2 soup cans whole milk1 jar (4-1/2 ounces) sliced mushroom, drained3 cups shredded cheddar cheese
Preparation
In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.
