Asparagus Soup
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2 lbs. fresh asparagus
1 small turnip
2 medium carrots
1 medium onion
1 stalk of celery
1 lb. fresh mushrooms
2 cloves of garlic
1 teaspoon thyme
1 bay leaf
6 to 8 cups vegetable stalk
salt and pepper to taste

Peel, chop, and boil carrots, turnip, onion, and asparagus stems, reserving
the tips. Puree the cooked vegtables in blender with broth. Saute mushrooms
in oil and add to puree. Steam asparagus spears until tender, add to puree,
heat through and serve.

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