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| 1 | 10 oz. package frozen asparagus spears |
| 1 | cup chicken broth |
| 1 | fresh mushroom, quartered |
| 1 | tablespoon minced onion |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon chili powder |
| 1/2 | teaspoon lemon juice |
| 1 | cup light or heavy cream |
Break up frozen asparagus and place in blender.
Add broth, mushrooms, onion, seasonings and lemon juice.
Cover and process at puree 1 minute. Add cream, process at stir 30 seconds.
Serve cold, or heat in double boiler
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