Creamy Ham And Asparagus Soup - cooking recipe

Ingredients

1 1/2 cups asparagus spears, cut in 1-inch pieces
1 medium carrot, julienned
2 tablespoons butter
3 onions, small white, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup ham, cooked and cubed
2 1/2 ounces mushrooms, drained (I use fresh)
1 cup half-and-half cream
salt (to taste)
pepper (to taste)
1/4 cup swiss cheese, shredded (optional)
1 teaspoon dill (optional)
parmesan cheese, shredded (optional)
chopped fresh parsley (optional)

Preparation

Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
Drain and set aside.
In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
Add onions and saute 2 minutes longer or til tender.
Stir in flour and gradually add milk whisking until smooth.
Bring to a boil and stir for 2 minutes.
Add broth, ham, mushrooms and reserved asparagus.
Reduce heat and add cream.
Heat through but do not boil.
Salt and pepper to taste.
Add Swiss Cheese and dill if using.
Garnish with Parmesan and parsley.