Recipe #190.
                                                     Cream of Asparagus Soup

3-4 Bunches Fresh Asparagus.
1/4 Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Boxes Reduced Fat and Sodium Chicken Broth.
2 Tablespoons Butter.
Enough Water to cover Asparagus about 2-3 inches above the Asparagus.
Salt or Salt Substitute to taste.
Pepper to taste.

Break the ends off of the Asparagus; wash and put into the Crock-Pot.
Put all of the rest of the ingredients into the Crock-Pot.
Stir gently.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
When done blend into a creamy soup.