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Ingredients

Directions

  • Melt butter in heavy, medium-size saucepan over medium heat. Add asparagus and garlic; sauté about 5 minutes. Gradually blend in flour; cook, stirring, 3 to 5 minutes.

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  • Reduce heat to medium-low. Gradually stir in 1 cup milk and cheese; cook, stirring, 5 minutes or until cheese is melted and smooth.

  • Stir in remaining milk, mustard, salt, pepper and nutmeg. Gently heat, stirring, until soup is hot.

  • To serve, remove garlic. Garnish with shredded cheese if you wish.

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