Quick Cream of Asparagus Soup

I came up with this for the need for speed! Unlike other recipies I use Canned Asparagus. My kids like to top it with shredded cheese and we usually serve it with toasted garlic bread.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2 (14 1/2ounce) cans  of chopped asparagus spears (drained)
• 1⁄4 cup  chopped onion
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon mustard seeds
• 1  teaspoon black pepper
• 1  tablespoon  chicken base or 4  chicken bouillon cubes
• 1  teaspoon dried tarragon
• 2  cups water (reserve 1/4)
• 3  tablespoons flour
• 2 (15 ounce) cans evaporated milk

Directions

1. In a 4 qt dutch oven: Add Asparagus, Butter, onion, pepper, tarragon, celery seed, mustard seed, and chicken base. Simmer together until onion is tender.
2. Mash ingredients together with potato masher or put though food processor. Return to heat add water and Evaporated milk.
3. using reserved water (1/4 cup) stir in flour until blended and smooth. Stir into soup mixture simmer until slightly thickened. About 15 minutes. Soup will not be extremely thick.