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Skinny Cooks

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)

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.