Creamy Ham and Asparagus Soup

In a large saucepan with enough water to cover, cook until crisp-tender:

     

1-1/2 cup cut fresh asparagus (1 inch pieces)

Set aside.

1 medium carrot, julienned

2 Tblsp. butter

3 small onions, quartered

2 Tblsp. flour

1 cup milk

1 cup chicken broth

1 cup cubed fully cooked ham

1/2 cup fresh mushrooms, sliced

1 cup half-and-half cream

Salt and Pepper to taste

Grated parmesan cheese, optional

Chopped fresh parsley, optional

In a large saucepan, saute carrot in butter for 3 - 5 minutes; add onions and saute 2 minutes longer or until tender.  Stir in flour; gradually add milk.  Bring to a  boil. Boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus.  Reduce heat; add cream. Heat through but do not boil.  Add salt and pepper.  Garnish with parmesan cheese and parsley, if desired.

*I'm not sure it you're supposed to add the water with the asparagus so I never have.  If you do, let me know how it turns out.

**I'm not sure what happens if you let it boil.  I accidentally did the last time I made it and it tasted the same, so... 

***Does anyone really use parsley?  Really?