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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 |
Directions:
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.
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