Cream Of Swiss Cheese And Onion Soup - cooking recipe

Ingredients

6 Tbsp. butter
2 large onions
8 Tbsp. flour
4 c. milk
1/4 tsp. celery salt
1/4 tsp. white pepper
2 Tbsp. white wine
1/2 lb. shredded Swiss cheese
1/4 c. Swiss cheese chunks
chopped parsley or chives for topping
2 Tbsp. olive oil
4 medium potatoes, cut into 4 to 6 pieces each
1 carrot, peeled and cut
2 stalks celery with strings removed or peeled broccoli stems, cut
1 c. desired vegetable such as sliced mushrooms, small broccoli florets or chopped spinach
1 tsp. mixture dried thyme, tarragon and oregano
1 bay leaf
1 clove garlic, crushed
1 medium onion, chopped
salt and freshly ground pepper to taste
1 c. milk
fresh chopped herb like parsley or dill (optional)

Preparation

Saute the onion and the dried herbs for 2 minutes.
Add potatoes, carrot, celery or broccoli stems, garlic and bay leaf. Continue to saute for 2 to 3 minutes more.
Add enough water to vegetables and cook until the vegetables are tender, about 15 to 20 minutes.
Take out the bay leaf and puree the mixture in a blender or food processor until smooth.
Return to the pot.
Add milk, salt, pepper and 1/2 cup sliced vegetables and cook for 10 more minutes or until the vegetables are tender.
If the mixture is too thick, adjust with addition of milk or water.
Serve with fresh chopped herb.