Return soup to the saucepan. Directions in a large kettle cook asparagus and onion in a small amount of water until tender. In a large saucepan cook onion in oil over medium heat until tender. Add asparagus and cook until tender 3 to 5 minutes. Drizzle over the asparagus.
Add chicken stock and wine to stock pot and stir then stir in the asparagus and herbs and spices including garlic. Then whisk in broth and milk add asparagus and potatoes. Repeat with the remaining milk mixture and asparagus. In a large heavy stock pot melt butter over low heat. Heat the kettle over medium heat until the cheese is melted and the soup turns hot.
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Combine cream garlic pepper and salt in a small bowl. Stir in the cheese hot pepper sauce salt and pepper. Bring 4 cups chicken stock to a boil in a saucepan. Set a few asparagus tips aside for garnish. Add onion beans potatoes and mushrooms and stir fry for 4 to 6 minutes.
Cover and process until very smooth. Pour half the milk mixture into a blender. Cover and process until very smooth. Combine cream garlic pepper and salt in a small bowl. Bake until the cheese is golden and melted and the asparagus is tender about 20 minutes.
Pour half the milk mixture into a blender. Add chicken stock and wine to stock pot and stir then stir in the asparagus and herbs and spices including garlic. Cooking a minute or two. Return soup to the saucepan.
