Cheesy Asparagus Soup

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READY IN: 1hr 10mins
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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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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