Cheesy Asparagus Soup - cooking recipe

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

Preparation

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.