Cream Of Asparagus Soup(Low-Fat) - cooking recipe

Ingredients

1 large onion
4 c. raw or frozen asparagus
3 chicken bouillon cubes
3 Tbsp. light oleo
3 c. skim evaporated milk
1/2 c. flour
6 oz. light Velveeta cheese

Preparation

Saute one large onion in microwave for three minutes with 2 to 3 tablespoons of water.
Cut up raw or frozen asparagus.
Microwave with 1/2 cup water for 7 to 8 minutes until tender.
Puree in blender.
Add puree, chicken bouillon cubes, 3 cups water and 2 cups of cut up pieces of asparagus and sauteed onions.
Cook until asparagus are done.
Add light oleo and skim evaporated milk.
Heat until starting to boil.
Stir often, as will stick and burn.
Mix flour in 1 cup water until smooth.
Add to soup until slightly thickened.
Add light Velveeta cheese.