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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 710.95 Kcal (2977 kJ) | ||
| Calories from fat | 464 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.56g | 79% | |
|---|---|---|---|
| Cholesterol | 141.53mg | 47% | |
| Sodium | 2141.68mg | 89% | |
| Potassium | 978.9mg | 21% | |
| Total Carbs | 23.28g | 8% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 37.8g | 76% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4mg | 22% | |
| Calcium | 856.5mg | 86% | |
| Amount Per 100 g | |||
| Calories | 98.78 Kcal (414 kJ) | ||
| Calories from fat | 64.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 79% | |
|---|---|---|---|
| Cholesterol | 19.66mg | 47% | |
| Sodium | 297.55mg | 89% | |
| Potassium | 136mg | 21% | |
| Total Carbs | 3.23g | 8% | |
| Sugars | 1.09g | 31% | |
| Dietary Fiber | 0.57g | 16% | |
| Protein | 5.25g | 76% | |
| Vitamin C | 2mg | 24% | |
| Iron | 0.6mg | 22% | |
| Calcium | 119mg | 86% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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