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St. Patrick’s Early Spring Soup
Skinny Cooks

Ingredients:
1 can condensed cream of asparagus (or condensed cream of celery) soup 1 soup can full of milk 1 can (the tall thin one) of asparagus, drained 2 tablespoons of gorgonzola cheese (or, any bleu cheese will work) 1 (4 ounces) can of mushroom pieces Moroccan olive bread (optional)

Instructions:
Place the condensed soup, milk, drained asparagus and the cheese into your blender. Cover tightly and crank that rascal up to high speed so you’ll get a good blending of the ingredients. Pour this into a microwave-safe bowl. Add the mushroom pieces and stir them around. Cover with plastic wrap and zap on high in the microwave for about 5 minutes; place in cups and serve. The first time, I enjoyed this soup by dipping the heel of a crusty slice of Moroccan olive bread into it. The next time, I just cut a couple of slices of the bread into dice and tossed them in like croutons, but I didn’t toast the bread, as it has a good texture just as it is. Ol’ Scout didn’t think I should have added the mushrooms, as it wasn’t served that way in Hawaii. But I think it gave an interesting texture to the cream soup and enhanced it by adding another flavor. You’ll really enjoy this.

3/12/2008