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I will also use freshly-sauteed mushrooms, not canned, and will add some frozen hash browns as I do to most soups for a bit more chowder consistency. Asparagus soup tastes like spring!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"I've been making this recipe for a number of years and it's definitely a favorite! I omit the the pimento and add cooked carrots and bacon instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"5639","romance_copy_dek":"This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. 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