How to Cook Stovetop

• Melt the butter and cook the onion until transparent. Add the flour and stir to make a paste. Add the asparagus and mushroom. Saute until the mushroom changes its color and the asparagus is wilted. Add the water, chicken bouillon, garlic powder, and onion powder.Cover with the lid and cook for thirty minutes.
• When done, season the soup with the salt and pepper and add the cream. Garnish with parsley, basil, or mint. Serve hot

How to Cook in the Crock Pot

Place all of the ingredients except the butter, heavy cream (evaporated milk) and flour.

In the morning, or when you come home, melt the butter in a small saucepan and add flour. Add the evaporated milk or heavy cream and stir until smooth. Add the mixture into the crock pot and mix the ingredients.

Add onion and garlic powder, salt, and pepper to taste. Let it sit in the crock pot for a few more minutes until the soup is thick.

How to Cook in the Instant Pot

• Set the inner pot in the Instant Pot base and push the saute' button setting. Set the timer to thirty minutes.
• Add the butter and let it melt. Make a roux by adding the flour and mixing it with the butter. Continue stirring until a paste is formed. Add the Mushroom and the asparagus.
• Add the bouillon. Crush it at this stage. You can also use bouillon powder and add salt and pepper once the pressure cooking is done.
• Cover with the pressure cooker lid and set the pressure to LO. Set the timer to one minute.
• Quickly release the pressure when done. Gently stir, scraping the roux at the bottom. Add the heavy whipping cream and season with the spices.