Next to fall, this is one of my favorite times of the year – asparagus time! It’s one of my favorite vegetables and I love to grill it, saute it, and most of all, make soup with it!
If my friends or family don’t generously share their home grown asparagus with me, I buy pounds of it at the farmers market. You can freeze asparagus (blanch it first) so that you can enjoy this soup all year long!
I've made this soup without the can of cream of mushroom soup before. If you choose to do that you may need to thicken it as desired.
Combine all ingredients except evaporated milk in crockpot. Cover and cook on low 6-8 hours. Add evaporated milk, cover and cook on high 15-20 minutes, until heated through. Enjoy!