Asparagus Soup

1 lb.      asparagus, cut up
3            scallions with tops, sliced
12 oz.    mushrooms, sliced
2 tbsp.  butter or margarine
3 tbsp.  flour
6 tbsp.  butter or margarine, melted
1/2 tsp.       salt
1/4 tsp.       pepper
2 cups   chicken broth
1 can     (11 oz.) white shoe peg corn
2 cups   light cream

       Sautè asparagus, scallions and

mushrooms in 2 tbsp.

 butter in a skillet until asparagus is tender. 

Mix flour, 6 tbsp. butter, salt and pepper in a bowl.

  Add some of chicken broth and blend until smooth.

  Add flour mixture, corn, remaining broth to 

sauted vegetables.

  Cook until heated through.  Makes 6 servings.