BRING CHICKEN STOCK TO A SIMMER ON TOP OF THE STOVE.
PEEL RUTABAGAS AND CUT INTO 1/2 INCH CUBES.
PEEL AND DICE ONION. SWEAT IN A LARGE COVERED SAUCEPAN WITH 2 TBSPS OF BUTTER AND A SPLASH OF VEGETABLE OIL.
ADD DICED RUTABAGAS AND ADD TO THE SAUCEPAN. COOK, UNCOVERED ON A MEDIUM FLAME FOR A FEW MINUTES OR UNTIL THE RUTABAGAS ARE SLIGHTLY BROWNED.
START ADDING CHICKEN STOCK 1/2 CUP AT A TIME, STIRRING OCCASIONALLY TO KEEP FROM STICKING.
RUTABAGAS ARE DONE WHEN EASILY PIERCED WITH A SHARP FORK. ABOUT 6-8 MINUTES.
STIR IN 2 TBSPS OF BUTTER AND THE CHEESE.
SCATTER WITH CHOPPED CHIVES AND SERVE.