Crunchy Vegetable Soup - cooking recipe

Ingredients

1 1/2 cups cut asparagus
1 medium carrot, chopped
1 celery rib, chopped
2 tablespoons chopped onions
2 medium mushrooms, sliced
1 cup chicken broth
1 cup plain yogurt
1 pinch dried tarragon
1 dash cayenne
black pepper
diced pimento (to garnish)

Preparation

Process vegetables and chicken broth in blender until finely chopped. Pour into medium saucepan.
Heat to boiling; reduce heat and simmer until vegetables are crisp-tender.
Stir in yogurt, tarragon, cayenne and black pepper. Serve garnished with pimientos.