This easy soup just screams Easter and Springtime.  Carrots, greens, and mushrooms make it colorful enough to remind you of spring, but the creamy broth still comforts like a hearty winter stew.  This recipe is also a great way to sneak some veggies into your food, as it all just tastes like creamy goodness and not kale or carrots.  Also, it seems strange, but that egg on top makes everything taste better.  Happy eating!

makes: 4 servings
takes: about 1 hour
1 lb. asparagus, cut into pieces
1/2 cup chopped kale
5-6 carrots, chopped finely or jullienned
4-5 baby bella mushrooms, chopped
4 poached or fried eggs (one for each serving)
4 cups whole milk (why do I use this? Look here)
3 cloves garlic, minced
2 T. unsalted butter
2 T. flour
2 tsp. chicken bouillon
1/2 tsp fresh cracked black pepper
1/4 tsp cayenne powder or 1/2 tsp. siracha
salt to taste

In a large saucepan, melt the butter with the garlic.  Whisk the flour into the melted butter and heat on low for one minute while stirring.  This will "cook" the flour a little bit so that your sauce doesn't taste like raw flour (read: play-doh). 

Slowly add the milk, whisking out any lumps as you go.  Add the spices and vegetables and heat on low until the vegetables are tender- about 20 minutes.  Don't let it boil or scorch on the bottom.  Remove from heat and top each bowl with a poached or fried egg.  Garnish with a bit of chopped green onion and/or shredded cheddar cheese if you'd like.  Enjoy the cozy, comforting creaminess of the soup!

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