If you were only interested in using the asparagus for cream soups, you could can the asparagus plain. That would save you freezer space. On the same site a search will lead you to "Vegetable Soup." You could make an asparagus/chicken broth soup and can that. Then once the jar is opened it's a simple matter to purée and add cream, thicken or whatever. Carol Here is a link that might be useful: Canning Asparagus

I always cook my chicken/turkey bones a second time after removing the meat and storing it away. I keep the first broth in the fridge in quart-sized freezer containers, but I only fill each half way because I want to mix the second stock into the first before I pack it for the freezer. People are always surprised to see what nice broth you can get from just the bones, skin and gristle. Sometimes I will add water to the bones again after draining them, and stir this around. If the water starts looking like chicken stock, I'll cook the bones again. When I'm finished with the bones, they are soft and will collapse to a sort of a paste when you pinch them between your fingertips. I smush this stuff and bury it in my garden. I have to do it when the dog isn't watching though, and set something on top of it for a few days. I love my crockpot, too! I've never looked into what it costs to run it. I also have one of those big electric roasters that I always cook my Thanksgiving turkey in (and later use it to simmer the bones for broth) and Dawn, if you want something that cooks up a huge amount, you need that! But it would be hard to carry to a fire, now that I think about it. And I do save bits and tads of things. I don't like mixing my meats together so I will usually put them in wide-mouthed tapered pint canning jars and label them as to whether they are poultry, beef or pork. Sometimes I will make up a "tv dinner" if we have maybe one serving left of something, and put it in the freezer for later. I collect the liquids from canned vegetables and bits and pieces of veggies like tomatoes, celery, asparagus and outer cabbage leaves, in a plastic coffee jug in the freezer. When it's full I thaw it out, add add whatever I think it needs more of. Usually this is chicken or beef, some broth, and maybe a jar of canned tomatoes. A chopped onion. Add a can of mixed veggies from the store or a part of a bag of frozen. Actually I prefer the canned as it has potatoes in it. Heat all this up, add enough cornstarch to give it a nice smooth consistency. DH has a sensitive stomach so I don't spice it up. Just salt and pepper. If I'm feeding kids I add a little sugar, unless there's lots of liquid from canned corn in that batch. Yum.

You can never go wrong with Asparagus Cream soup. I have some asparagus in the fridge that I bought yesterday and never cooked it so it is now destined for soup tonight. My recipe is a little different from yours. I make a roux with butter and flour, seasoned with a little fresh garlic, salt and pepper and I use chicken broth for the liquid. The asparagus is added and simmered for about 20 minutes or so until tender. I use a stick blender to puree and then add a cup of heavy cream and serve. If I'm being fancy I'll cook the tips separately and add just before serving along with a dollop of whipped cream. Ann

MUSHROOM CONSOMME (serves 8) 3 lbs mushrooms or mushroom stems (domestic and/or wild mushrooms), cleaned, trimmed & quartered 1/2 lb fresh mushrooms, cleaned, trimmed & quartered 5 lbs chicken scraps including backs, necks & gizzards but no livers 1 white onion, coarsely chopped 2 carrots, peeled & coarsely chopped 1 rip celery, chopped 12 black peppercorns 1/4 tsp whole allspice berries 2 bay leaves 1/2 bunch fresh parsley, rinsed 1/2 tsp dried thyme 1/2 tsp salt Aquavit or vodka, for garnish - optional Combine all ingredients except aquavit in a large stock pot over low heat. Cover with 2 to 3 gallons cold water & slowly bring to a boil. Reduce the heat & simmer at least 6 hours, skimming frequently. The broth can simmer up to 24 hours. It should reduce by 1/2 & turn black. Strain the broth, discarding the solids. Adjust the seasonings with additional salt or pepper to taste. Serve the consomme in a cup & splash each serving with aquavit or vodka if using.~~NY Cookbook