Cheesy Asparagus Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1/4 cup butter (1/2 stick)
• 1 small onion, chopped coarse (weighing about 4 oz)
• 1/2 lb fresh green beans, chopped in 1-inch pieces
• 1/2 lb red potatoes, peeled and diced
• 1/8 lb mushroom, very thinly sliced
• 1/2 gallon low sodium chicken broth
• 1 cup pinot grigio wine, or any other dry wine
• 1 lb fresh asparagus, chopped in bite size pieces
• 1 tablespoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 3 cloves garlic, crushed
• 1 tablespoon dried leaf thyme
• 1 bay leaf
• 1 cup whole milk
• 8 ounces cream cheese
• 3/4 lb provolone cheese, shredded
• 1/2 lb mild cheddar cheese, shredded
• water, as needed

Recipe

• 1 in a large, heavy stock pot, melt butter over low heat.
• 2 add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes.
• 3 add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil.
• 4 boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat.
• 5 stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese.
• 6 keep at a simmer but do not allow soup to come to a rolling boil.
• 7 when all cheese has dissolved, remove from heat and fish out the bay leaf and discard.
• 8 whisk in water as needed to yield exactly 4 quarts.
• 9 taste; more salt may be necessary.
• 10 serve immediately, or reheat very gently to serve.