This easy Spring soup comes together in minutes. Make a hot panini sandwich while the soup cooks and enjoy dinner on the deck.

Cooking for one or two

1 C chopped fresh asparagus
    (about 8-12 spears)
1/3 finely chopped mushrooms
    (about 2 large mushrooms)
1 slice ham lunchmeat
    or 1/8 C cubed ham
1 & 1/2 C Low sodium chicken broth
Salt and pepper to taste

Family Size

4 C chopped fresh asparagus
    (about 8-12 spears)
2/3 finely chopped mushrooms
    (about 2 large mushrooms)
4 slices ham lunchmeat
    or 1/2 C cubed ham
4 C Low sodium chicken broth
Salt and pepper to taste

Wash asparagus thoroughly to remove sand and grit. Snap off tough ends, then slice asparagus spears into thin rounds. Slice or dice mushrooms. Cut ham lunchmeat into thin strips (about 1 inch long by 1/4 inch wide). Add asparagus, mushrooms and ham to chicken broth in pan.
    Bring soup to a gentle boil, stirring occasionally. Cook soup 5-7 minutes until asparagus is tender.
    Serve immediately. Store left-overs in refrigerator up to 1 day.

Tools:

• Cutting board
• Chef's knife or paring knife
• 2 quart pan
• Wooden spoon
• Set of measuring cups