Creamy dreamy Mushroom asparagus Soup

1 pack baby portabella mushrooms
1 bunch asparagus
1 large onion
3 cloves garlic
1 table spoon rosemarry
3 cups veggy stalk
2 tbls olive oil
3 Tbles butter
3 Tbles flower
2 cups skim milk ( use cream if you like)
1/2 cooking sherry or white wine
salt and peper to taist


-heat olive oil in a large pot
-add in chopped onion and garlc start sauteing (you will add other vegies as you go)
-take asparagus cut of touph bottom part and toss in trash
- chop of nice tip and put aside, take the middles you have left and dice up and put in with the now sauted onion and galic continueing to stir
-slice up muchrooms any which way you like add all to other cooking veggies except 3/4th of a cup-put this aside
-add in your wine and let it cook down
-add in your rosemary
- when everything is cooked add 2 cups stalk, cover and simmer 20 minnits
- now take a small pan and melt all your butter on medium heat
- add in all your flower and mix a lot untill combined
-add in last cup of stalk stirring like crazzy
- add to simmering soup and mix well
- now put all the soup throught your food processor
-return back to pot
- now saute mushrooms and add to soup
-blanch left over asparagus tips in boiling water for 1 minnit and then into ice water for 5 minnints, then add to soup
-add in 2 cups of milk and turn the flaim on low for 20 minnits making sure not to biol as the milk will curdle
- surve with sprinkled aseago cheese and chives on top

 this is soooo good and filling- i made it with potato pancakes the other night and had to switch into event larger jammy pants after!