VERY simple. Great BASE recipe; needs a lot of tinkering with spices, though, or else it almost tastes like high quality Cambell's. And go light on the salt if you use salted butter/margarine and broth. I'd say what I ENDED UP with was a 3.5-4 star soup: I sauteed 1/2 a yellow onion and 2 gloves garlic in the butter before adding the flour. I also added some nutmeg and cayenne. I highly recommend throwing the cooked asparagus and 1 cup chicken broth in a blender for about 2 seconds to JUST break it up, yet leave it slightly chunky. I poured it over a multigrain pilaf with a bit of chicken for dinner. I can't wait to see how it survives freezing. Oh, and it only made 3-4 servings.
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VERY simple. Great BASE recipe; needs a lot of tinkering with spices, though, or else it...