1/4 cup olive oil
1/2 cup white wine
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cardamom
1/2 cup fresh basil leaves
1 tablespoon dried oregano
salt and pepper to taste
1 large onion, diced
1 teaspoon dried basil leaves
1 (8 ounce) package cream cheese, softened
1 cup grated Parmesan cheese
salt and pepper to taste
Heat oil in a large skillet over medium heat. Saute the wine and salt and pepper until tender. Stir in garlic powder, cardamom, and salt. Cook until the mixture thickens. Season with salt and pepper and cook until the mixture forms a ball.
Pour into a large bowl, toss with the onion and basil. Spoon cream cheese into the mixture, toss with the Parmesan.
Heat the soup over low heat and cook until the cheese has melted. Stir in the onion mixture. Serve hot.