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.