Ingredients:
1 pound asparagus, cut up
3 scallions with tops, sliced
12 ounces mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
6 Tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 (11-ounce) can white Shoe Peg corn
2 cups light cream
Procedure:
1. Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender.
2. Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl.
3. Add some of the chicken broth and blend until smooth.
4. Add the flour mixture, corn, remaining broth to the sauteed vegetables.
5. Cook until heated through.
Serves six people.
