3/4 lb Mushrooms; chopped, up to 1
1 1/2 c Water
1/2 c Milk; up to 3/4
1 c Onion; chopped
1 Clove garlic; crushed, (or
-more)
2 c Asparagus; thinly,
-diagonally-cut
4 tb Butter
4 tb Flour
1/2 ts Tarragon
Salt and pepper to taste
Tamari; (optional)
Grated parmesan; (optional)
Salt the mushrooms lightly and steam them 10 minutes in the water.
Drain and press out all excess liquid. Measure the liquid, and add
enough milk to make 3 cups.
Cook the asparagus in a steamer 10 minutes or so (until it is the
consistency you like).
Melt butter. Add onions and garlic. When onions become soft, whisk in
the flour. Cook, whisking over low heat 5 minutes. Add milk/mushroom
broth mixture. Cook, stirring frequently, until it thickens (low
heat, 8-10 minutes). Add mushrooms and asparagus. Season to taste.
