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Easy Dinner Recipe that you can make after work - Asparagus Mushroom Soup
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1/2 lb asparagus, slice into 1 inch pieces

  • 1/2 lb fresh mushroom slice into bite sized pieces
  • 4 cups chicken stock
  • 1 cup Carnation Evaporated Milk
  • 1/4 tsp garlic salt
  • 3 tbsp flour
  • 1/2 cup onion chopped finely
  • 6 tbsp light butter


  • Bring 4 cups chicken stock to a simmer in medium saucepan.
  • Add asparagus, cover and cook over medium heat,around 10 minutes.Or until asparagus is tender.
  • In another saucepan melt butter in low heat.
  • Saute' onion and add mushroom then add the flour.
  • Add this mixture  to the asparagus and cover until mushroom is soft.  Add 1 cup evaporated milk and season with garlic salt.
  • Garnish with parsley,basil or mint. Serve hot
  • NOTE: You can add salt or pepper, but I like my Asparagus and Mushroom soup without salt.


  • Take 1/2 cup of milk and set aside.
  • Use the 6 tbsp of  butter for later.

Place Asparagus, mushroom,chicken stock,1/2 cup milk,onion  in the crock pot. Cook in high for 4 and low for 7 hours.

    In the morning/ or when you come home, melt the butter in a small sauce pan and add flour.

      Add the 1/2 cup evaporated milk and stir until there's no more lumps.

        Add the mixture into the crock pot and stir ingredients.

          Add galic salt to taste. Let it sit in the crock pot for few more minutes until soup is thick.