Cheesy Asparagus Soup

Name: Cheesy Asparagus Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 quarts
Ingredients: 1/4 cup butter (1/2 stick); 1 small white 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 white 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

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Recipe by Lennie

Posted in response to a request; I haven't tried it and it looks a little fussy, but I'm sure it will taste delicious.

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READY IN: 1hr 10mins

YIELD: 4 quarts

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup butter (1/2 stick)
1

small white 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 white 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

DIRECTIONS

In a large, heavy stock pot, melt butter over low heat.
Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes.
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.
Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat.
Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese.
Keep at a simmer but DO NOT allow soup to come to a rolling boil.
When all cheese has dissolved, remove from heat and fish out the bay leaf and discard.
Whisk in water as needed to yield exactly 4 quarts.
Taste; more salt may be necessary.
Serve immediately, or reheat very gently to serve.

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