Blended Mushroom Asparagus Vegetable Soup

1 bunch fresh asparagus

1# white button mushrooms

2c mixed onions and garlic

3 cloves garlic - minced

6 sm. potatoes - diced

3 stalks celery - diced

2 lg. carrots - diced

¾c chopped celery greens

Chop all the vegetables into a 5 quart pot.  Add 2T butter, ½c white wine or vodka, and 2c water.  Simmer everything, covered, on low heat for about an hour.  Add finely chopped celery tops.

Add seasonings, then blend using an immersion blender.  Stir in alfredo sauce.

Serve with croutons and a garlic chive garnish. . .Lin