Cougar Gold, Apple and Onion Soup
5 cups chicken stock or canned broth
Combine chicken stock or broth, potato, apples, onion, carrot, celery and thyme in a medium stock pot. Bring just to boil, reduce heat and simmer 45 minutes or until vegetables are tender. Puree mixture in food processor. (May need to be done in batches.)
Return soup to stock pot. Mix cornstarch with cold water and stir into soup. Cook over medium heat until slightly thickened, stirring constantly. Add cheese and cook, stirring until cheese is melted. Add cream, nutmeg and white pepper. Simmer for 5 minutes to incorporate flavors. Salt to taste.
Stir in wine just before serving. Top each serving with 3 unpeeled slices of apple.