Cheesy Asparagus Soup

• 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

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.

butter, white onion, fresh green beans, red potatoes, mushroom, chicken broth, grigio wine, fresh asparagus, salt, freshly ground black pepper, garlic, dried leaf thyme, bay leaf, milk, cream cheese, provolone cheese, cheddar cheese, water

Taken from www.food.com/recipe/cheesy-asparagus-soup-18608 (may not work)