Asparagus Potato Portabella Soup

• 2 lbs fresh asparagus
• 2 onions
• 2 cups gold potatoes
• 2 stalks celery
• 1 portabella mushroom
• 2 garlic cloves
• 2 tablespoons aged balsamic vinegar
• 1/2 cup half-and-half cream
• 3 tablespoons butter
• 2 tablespoons cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup grated parmesan cheese
• 10 cups , love

1. Cut all vegetables into small 1/2" pieces and place in 3 quart saucepan.
2. add water to cover vegetables 1-2".
3. add vinegar to water.
4. stir in love then cover pot and set to simmer over low heat for an hour.
5. after an hour, stir in more love and add in the butter and cream.
6. using a strainer, transfer 1/2 of the cooked vegetables into a blender with a 1/2 cup of soup broth and blend until smooth.
7. add to this the cream cheese, salt and pepper and blend until smooth.
8. return smoothie to pot of remaining vegetables.
9. increase heat to high and boil until stock is reduced by an inch and soup thickens.
10. Serve hot with a garnish of parmesan cheese and a dollop of love.

fresh asparagus, onions, gold potatoes, stalks celery, portabella mushroom, garlic, aged balsamic vinegar, cream, butter, cream cheese, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/asparagus-potato-portabella-soup-521323 (may not work)